Vegan California Breakfast Burrito ☀️ Start your day with a delicious plant-based & protein-packed meal rolled up in a warm tortilla! A colorful combo of the best tofu scramble with hash brown potatoes, avocado, vegan cheese & salsa is a great grab & go meal!
This recipe is sponsored by Yes Milady! Eggcellent spice mix. As always, all opinions are my own.
Whether you're heading to the beach for a dawn patrol surf session, or logging on to surf the net, you're going to love this delish, nutritious & easy to prepare breakfast.
In my hometown of San Diego, California, burritos are one of our most popular foods, only slightly outranked by everyone's favorite, tacos. There is just something about the simple yet hearty and satisfying flavors of the ingredients in Mexican cuisine that makes it so crave-worthy. I mean, who wouldn't love digging into a vegan potato enchilada casserole or a plate of nachos smothered in the best vegan cheese sauce?
What is a California Breakfast Burrito?
The origin of the "California Burrito" is attributed to the renowned Roberto's Taco Shop chain of fast food Mexican restaurants that first opened in San Diego in the 1960's. The original California Burrito consisted of carne asada, cheese, and French fries rolled into a flour tortilla.
Later on, the "California Breakfast Burrito" evolved. By replacing the meat with scrambled eggs and the fries with hash brown potatoes, breakfast burritos quickly became a favorite with local surfers as a fast & easy meal to enjoy before or after a morning surf session.
In this Vegan California Breakfast Burrito recipe, the star of the show is a plant-based version of scrambled eggs, made with a super tasty and healthy tofu scramble perfectly seasoned to give it a true "eggy" flavor.
Why you will love this recipe
- it's simple, nutritious, and delicious!
- includes the quickest & tastiest tofu scramble
- 100% vegan
- fun to prepare
- very versatile - make it your own!
Want to know how to create a perfect tofu scramble? It all starts with using the right seasoning.
Eggcellent spice mix from Yes Milady! is a "one and done" seasoning that is ideal for any recipe where you desire the aroma and taste of eggs. Made with 100% vegan ingredients, including fortified nutritional yeast and kala namak (a Himalayan salt that tastes like eggs), turmeric (which provides just the right eggy color) and a hint of onion and garlic, Eggcellent is ideal in vegan quiche and omelets. In fact, it's positively perfect for tofu scramble!
I first learned about Eggcellent seasoning when the company owner reached out to me, asking if I would review it. He explained that he and his family initially enjoyed eating eggs but were horrified by the suffering endured by chickens in the process of producing them. Even eggs laid by their family companion chickens became taboo in their household. They learned that hens today simply lay too many eggs, it hurts their bodies and shortens their lifespan. Wild fowl may lay 15 eggs per year but pet chickens (through selective breeding) lay 250 to 300 eggs which is devastating.
Even in a loving home, eggs are not cruelty free. But eggs are a comfort food for many people, so what are we to do? As a family, they decided to create a kinder and healthier alternative that would recreate the flavor and nutrition in eggs, without the cruelty and cholesterol. Their answer was Eggcellent.
My Eggcellent Review
As I do with all products I sample, I put this one through The Carrot Underground🥕test kitchen evaluation before I agreed to share it with my readers. If I don't love a product, I certainly won't recommend it to you.
My first impression with Eggcellent began with the packaging. I was surprised by the size of the bottle. It's a whopping 8.4 ounces, enough for 48 servings. I really appreciated seeing the vegan certification on the label and was impressed by the nutritional content which includes 170% of the recommended daily allowance (RDA) of vitamin B12, per serving.
Next I opened the bottle and smelled the subtle aroma of the seasonings. The scent of the spices took me back to my childhood and the fragrance of breakfast ingredients my mom liked to use. So appetizing and comforting.
Finally, I prepared a tofu scramble, following the recipe on the bottle. I couldn't believe how quick and easy it was to make. Quite literally, from start to finish, maybe 5 minutes. The tofu scramble looked and smelled exactly like scrambled eggs. I served it to a small group of my vegan foodie family and friends. The general consensus was the scramble had the most delish eggy, cheesy flavor and I should have made a double batch. We all agreed, Eggcellent is excellent.
That's when I decided to try it in a vegan California breakfast burrito. Oh my!
Let's make burritos!
🥕See the printable recipe card below for quantities & details
Tofu - For this recipe, I prefer medium or firm. Tofu firmnesses will vary depending on the brands you use, so look for a texture that is similar to cooked scrambled eggs.
O'Brien style potatoes or hash brown potatoes (frozen) - O'Briens are my first choice because they include chopped onions and bell peppers, which adds flavor. You can also use frozen hash browns, french fries, or even tater tots. If you prefer making your own hash brown potatoes from scratch, go for it! I opted to use frozen to save time and for convenience.
Vegan cheese - cheddar, jack, pepper jack, any sliceable or shreddable plant-based cheese of your choice. I used cheese slices that I cut into thin strips.
Flour tortillas - soft, fresh tortillas roll the easiest without tearing. I like using large burrito-size (10"-12") tortillas that hold lots of scramble and fillings.
Avocado - cut in slices or mashed. Packaged guacamole is also an option.
Tomatoes - freshly diced or sliced
Olive oil - or your choice of cooking oil such as canola or avocado oil.
Salsa - I like a medium-hot chunky salsa, but you can use whatever suits your taste, such as pico de gallo, salsa verde, Tabasco or your favorite hot sauce.
Last but not least -
Eggcellent tofu scramble spice mix. It's ideal for making the best vegan California breakfast burrito. The combination of ingredients adds just the right eggy, cheesy flavor and nutrition to the scramble.
Gather your ingredients.
Prepare the frozen potatoes per the package directions.
Get them nicely browned, then set aside.
Next, make the tofu scramble - it's so easy!
Drain liquid from tofu (see FAQ's below). Measure 3 tablespoons of Eggcellent and one tablespoon oil.
Pour oil and add tofu into skillet. Place over medium heat.
Break up the tofu into small pieces in the pan and cook (turning frequently) for about one minute.
Add Eggcellent seasoning to the tofu and thoroughly combine while cooking over medium heat. Allow tofu to continue cooking for a few minutes. That's it!
How to build the best vegan California breakfast burritos
Spoon a generous amount of tofu scramble and potatoes onto a tortilla.
Add slices of cheese and avocado.
Top with chopped tomatoes and salsa. Add any extras you might like. Sprinkle with salt & pepper if desired.
Fold the top and bottom edge of the tortilla toward the center.
Fold one side over, then neatly roll the tortilla & fillings into a snuggly swaddled burrito. Place burrito bottom side down onto a seasoned cast iron or non-stick hot skillet just long enough to lightly brown it. Gently flip the burrito over and heat the other side until lightly brown. This will make your burrito toasty hot and will help keep it from unrolling or falling apart while you eat it.
Enjoy while it's hot, with extra salsas and guacamole. Now that's what I would call the perfect vegan California breakfast burrito!
🥕 Serving Suggestion
Vegan California breakfast burritos are a fun and easy way to serve breakfast or brunch for family and friends. Create a build-your-own-burrito breakfast bar by offering a variety of fillings and toppings. Be sure to include lots of salsas and hot sauces. A bowl of this spicy, sweet, and refreshing watermelon pico de gallo would be be a colorful companion to enjoy on the side!
Love Mexican-inspired dishes? Here's a few of our favorites!
- Potato Tacos with Cabbage
- Vegan Mexican Rice
- Fabulous 4 Bean Fiesta Salad
- Easy Vegan Potato Enchilada Casserole
- Vegan Shredded 'Chicken' Jackfruit Tacos
☀️ Breakfast Burrito FAQ's
Tofu is usually packaged in water. Before you use it, you will need to drain off all of the water and press any excess liquid out of the tofu. This will make the tofu absorb marinades and seasonings much better.
One method to press tofu is by sandwiching the tofu between two cutting boards. I suggest first slicing the block of tofu into 1″- 2″ thick slabs. Press down or place heavy cans or books on top and let it sit for 10-15 minutes (on a slight slant so the liquid drains into a bowl or sink). The simplest and fastest way is by using a tofu press.
Burritos are best eaten immediately, before the tortillas get soggy. If you need to keep them warm, wrap the hot burritos in a layer of parchment paper and then wrap securely with foil. Place them on a baking dish in a low oven <200℉ up to 15 minutes, or, if you are traveling, in a thermal insulated bag for a short period of time. Like any cooked food, don't allow it to sit out for long. See the food safety recommendations below the recipe.
Vegan California Breakfast Burrito
- large skillet or frying pan
- Tofu press or two cutting boards and a few heavy cans or books for weights
- spatula or turner
- 14 oz tofu medium/firm (one package)
- 1 tablespoon olive oil or cooking oil of your choice
- 3 tablespoon Eggcellent seasoning
- 28 oz Hash brown potatoes frozen (I used O'Brien style potatoes, prepared per package instructions)
- 6 large flour tortillas 10"-12" burrito size
- 1 large avocado sliced or mashed
- 1 large tomato fresh - diced
- ½ cup vegan cheese sliced or shredded
- ⅓ cup salsa or pico de gallo or hot sauce (your choice)
- Cook the hash brown potatoes according to the package directions.
- While the potatoes cook, you can prep your other burrito fillings. Slice or grate vegan cheese, dice tomato, slice avocado (a squeeze of lemon or lime juice will help prevent it from discoloring).
- Next, make the tofu scramble.
How to prepare the Tofu Scramble
- Drain liquid from the package of tofu and gently squeeze out excess with a tofu press or sandwich the block of tofu between two cutting boards and press down. It's ok if some liquid remains.
- Pour oil into skillet over medium heat. Place the block of tofu into skillet. Using a spatula or fork, break up tofu into pieces, similar to scrambled eggs. Cook (turning frequently) for about one minute.
- Add Eggcellent seasoning to the tofu and thoroughly combine while cooking over medium heat. Allow tofu to continue cooking for a few minutes (3-4 minutes is plenty). Remove from heat.
How to build a Vegan California Breakfast Burrito
- Place a tortilla on a flat surface. Spoon an equal amount of tofu scramble and potatoes onto the center of the tortilla.
- Add slices of cheese and avocado.
- Top with diced tomatoes, salsa and any other add-ins you like.
- Sprinkle with ground pepper and salt if desired.
- Fold the top and bottom edge of the tortilla toward the center.
- Fold one side over, then neatly roll the tortilla & fillings into a snug burrito.
- Place burrito bottom side down onto a seasoned cast iron or non-stick hot skillet just long enough to lightly brown it. Gently flip the burrito over and heat the other side until lightly brown.
- Remove from pan and enjoy while it's hot!
- Refried pinto beans or black beans
- Vegan chorizo or soyrizo
- Mexican rice
- Sautéed mushrooms
- Sautéed veggies
- Roasted jalapeños or grilled peppers
- Vegan sour cream
If you’ve enjoyed this recipe, please rate it in the comments below. ⭐️⭐️⭐️⭐️⭐️ Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended