Epic Vegan Sausage and Egg Burritos

      Story time! I have very fond memories of me as a child going with my Dad to one of our local gas stations/get 'n go's and picking up these huge super delicious and filling sausage, egg, and cheese breakfast burritos. They were melty, oozy, and greasy, but they were delicious. Today I am going to be sharing my vegan version of the breakfast burrito I ate growing up. By no means is this a health food but if you have a major appetite and the need for a protein fix then you've come to the right place.

     Coming in at just under 38g of protein per burrito, you can bet this will hold you over for a few hours. It's also nice to be able to have good hearty meal to rub in the faces those condescending, "You'll never get enough protein",unresearched non-vegans every once in a while... just saying ;).

This recipe is divided in a way that allows you to easily make each component of the burrito separately then combine them later while assembling your burritos.

Here's What You'll Need:

I recommend making the salsa first so that the lime juice can soften the onions and tomatoes a bit

Pico De Gallo:

 1. Add all of the ingredients into a bowl and mix

 2. Cover, and keep in the fridge until it is time to assemble your burritos

Tofu Scramble:
*Black salt has a sulfured taste and smell which gives your tofu scramble more of a scrambled egg quality. I bought mine at my local Indian grocery store but if you don't have one near you, you can order some here or just substitute regular salt. 


1. Over Medium heat, add your cooking oil the fry your onions until they soften up

2. Break your tofu up into large chunk and cook until it begins to warm up. In order to make our scramble look like eggs we are going to keep the pieces somewhat large in the beginning.

3. Add all of your seasoning and mix. I know the looks a bit like a sand storm right now but trust me. you're not going to want to add any extra liquid. As the tofu cooks it will begin to exude moisture, This will help to break down your spices. Make sure to stir frequently so that your spices don't burn, at this point it is okay to break up the pieces of tofu with your spoon while still mixing until each piece is evenly coated.

 4. Stir until your tofu reabsorbs the moisture it gave out earlier and begins to look like this. 
Set aside and move on to the potatoes.


 1. Despite what you see here, Add your potatoes and salt first and cook until soft and slightly browned on the outside, then add your peppers to the pan and cook until the potatoes and crispy on the outside and soft on the inside.


1. Fry sausage until browned and slightly crispy

Time To Assemble:

1. Set your stove to medium head and warm up your skillet. Prepare an area to build your burritos

 2. Fill your burritos and fold them up

3. After folding you'll want to set your burrito seam side down to get a nice press mark on it and to seal it for the sake of lap and clothing. If you are having trouble sealing your burritos you'll want to lift the seam of your burrito, rub a bit of water along it and set it back in the pan seam side down. Heat until your cheese is melted.

 and you're all done!

This burrito is pretty spicy so if you're not a fan of heat then make sure to adjust the recipe accordingly to your tastes. You'll also want to make sure and keep a napkin in your lap while you eat, you've been warned!

           This is not the quickest meal to make so it may be a good idea to make your filling ahead of time then reheat them and build your burritos as needed. This would also be a good idea for those of us who have to eat on the go as well as those of us who are the only vegans in our homes. I have faith in you but I don't think you'll be able to eat all four burritos in one sitting, I'm sorry.

If you make this recipe then make sure to tag me on instagram @by_denine or on twitter @bydenine

Happy Cooking!

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