These Vegan Freezer Breakfast Burritos are a delicious, high-protein, plant-based twist on a classic convenience meal. Made with textured vegetable protein (TVP) and tofu scramble, it tastes like a healthier version of a Sausage muffin! Reheat in the microwave in just 2 minutes, or air fry for a delicious crispy texture.
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Why you’ll love these Vegan Breakfast Burritos
- Familiar Favourite: who doesn’t love an easy and convenient freezer burrito or a sausage McMuffin? If you’re vegan, it’s SO fun to be able to enjoy a familiar old favorite in plant-based form.
- Protein Packed: Thanks to Textured Vegetable Protein (TVP) and Tofu Scramble, these vegan breakfast burritos are high in protein (29g per serving!). They are dense and delicious and will certainly keep you feeling fuelled and satisfied right through to lunchtime.
- Quick and Convenient: We’re all busy, and making a high-protein, savory breakfast during the workweek can be almost impossible. These are meal prep-friendly and ideal for a quick breakfast or lunch on a busy day without compromising on taste or protein! They reheat in the microwave in just 2 minutes, and if you’d like a crispy texture, pop them in the air fryer for 4 minutes on each side for a super crispy and satisfying crust.
- The Ultimate Breakfast Meal Prep: These freeze very well for up to 3 months (probably longer if you wrap them nice and tightly). Make a big batch in one hit; you’ll be set for ages!
- Perfect Anytime Meal: Beyond breakfast, these vegan freezer burritos are a versatile option for any meal. Whether it’s a quick and nutritious lunch, a post-workout snack, or a hearty dinner at the end of a long day, you can always count on these nutritious burritos.
Storage
Wrap in baking paper, then a layer of aluminum foil, then store in the freezer for three months. You can probably keep it for longer if sealed extra tightly 🙂
Reheating
Zap in the microwave for 2-3 minutes on high, and enjoy immediately! If you prefer a crispy crust, thaw it first, then air fry it on each side for 4 minutes.
I hope you love these Vegan Freezer Breakfast Burritos; let me know what you think in the comments below 🙂
And if you’re looking for another high-protein breakfast idea, check out my Protein French Toast. If you’re seeking another textured vegetable protein recipe, consider giving the vegan san choy bow or vegan sloppy joes a try. These recipes are a perfect balance of flavours and textures
Vegan Freezer Breakfast Burritos
This vegan freezer burrito is packed with TVP and tofu scramble—like a sausage McMuffin, but plant-based! High-protein, meal-prep friendly, and tasty.
Servings 6 serves
Calories 318kcal
Equipment
- Air fryer
Ingredients
TVP Mixture
- 1 cup TVP textured vegetable protein; approx. 84g
- 1 cup vegetable broth or water; approx. 227g
- 2 tbsp nutritional yeast approx. 14g
- 2 tbsp soy sauce approx. 30g
- 1 tbsp maple syrup approx. 21g
- 1 tsp ground fennel seeds
- ½ tsp ground sage
- ½ tsp ground black pepper
- ¼ tsp ground coriander
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- 2 tbsp vegetable oil for cooking; approx. 28g
Tofu Scramble Mix
- 1 batch tofu scramble see linked recipe
- ½ red bell pepper diced approx. 70g
- ½ green bell pepper diced approx. 70g
- ½ red onion diced approx. 60g
- 2 cloves garlic minced approx. 6g
Assembly:
- 6 large flour tortillas 12-inch size
- 3 tbsp plant-based mayonnaise approx. 42g total
Instructions
Make the TVP Mixture
- In a medium bowl, pour the vegetable broth over the TVP. Let sit for 5 minutes until the liquid is absorbed.
- In a small bowl, mix the nutritional yeast, soy sauce, maple syrup, fennel, sage, black pepper, coriander, smoked paprika, and garlic powder. Stir the seasoning mix into the rehydrated TVP until well combined.
- Heat the vegetable oil in a skillet over medium heat. Add the seasoned TVP and cook for 5–7 minutes, stirring often, until lightly browned and sausage-like in texture.
Make the Tofu Scramble
- Heat a large skillet over medium heat and add a drizzle of oil. Sauté the red onion and both bell peppers for 1 minute. Add the minced garlic and the prepared tofu scramble, then cook for 7–10 minutes, stirring occasionally, until the tofu is golden in spots and fully heated through. Remove from heat.
Assemble the Burritos
- Lay each tortilla flat and spread about ½ tablespoon of plant-based mayo in the center. Divide the TVP mixture and tofu scramble evenly among the tortillas. Fold and roll each tortilla into a burrito.
Wrap and Store
- For freezer storage, wrap each burrito tightly in parchment paper, then in aluminum foil. Freeze for up to 1 month.
Reheating instructions:
- Microwave: Remove foil. Microwave on high for 2–3 minutes until heated through.
- Air Fryer (for crispy texture): Remove foil and thaw burrito in the microwave for 90 seconds. Remove parchment, place burrito seam-side down in the air fryer basket, and cook at 390°F for 4 minutes. Flip and air fry another 3 minutes, until golden and crispy.
Video
Notes
*Here is a link to my super easy Tofu Scramble recipe
Nutrition
Calories: 318kcal | Carbohydrates: 29g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 819mg | Potassium: 330mg | Fiber: 5g | Sugar: 7g | Vitamin A: 474IU | Vitamin C: 22mg | Calcium: 141mg | Iron: 4mg
Liz Douglas says
Really tasty, loved every bite!
Janet k. says
So yummy, thank you Liz
Umair says
Been trying your recipes all week and I’m hooked! This one tops the list.
Hong Nguyen says
Looks absolutely delicious, will have to try that one!
Tine says
this is such a lifesaver for busy mornings! it also reheated perfectly.