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breakfast burrito

Breakfast Burrito

This loaded breakfast burrito is so good, its creamy, crispy, grizzly and packed with a spicy umami hit – when we first made these we devoured it even after having lunch!

Prep + assembly time : 10 mins | Cook time 25 mins | Total time : 35 mins | Makes: 2 Servings | Difficulty: Medium

The idea of a tofu scramble or sweet umami oyster mushrooms might seem a far cry from a Mexican style breakfast burrito but this is so good and jam packed with flavour. We make 4 components, a tofu scramble, fried umami mushrooms, fried spicy potatoes, a sriracha mayo and serve with chunks of avocado to add a lovely creaminess to break up the spice and give a beautiful mouth feel. This are so worth the effort and make a wonderful weekend breakfast, and delicious lunch or dinner.

breakfast burrito ingredients

How to make this Breakfast burrito – step by step photograph guide

First prepare the scrambled tofu ingredients and umami mushrooms.

Tear the oyster mushrooms into strips, clean and chop the scallions or green onions.

For the scramble, drain and dry the tofu, crumble the tofu into a mixing bowl with the tamari, turmeric, garlic powder,nutritional yeast and mix well, set aside

Put a large flat pan heat on high heat, add a little oil, when hot add the mushrooms and cook for 4 – 5 minutes until they reduce and start to nicely brown. In a mug mix together the tamari, maple syrup and smoked paprika and add to the mushrooms and mix well ensuring each mushroom is well coated, remove them from the heat and add to a bowl.

tofu scrammble
finsihed tofu scrammble
fried oyster mushrooms

Put the pan back on the heat, add a little oil over medium heat, when hot add the tofu scramble mixture and cook for 2-3 minutes until it starts to brown a little, add a pinch of salt to taste. Remove from the pan into a bowl and sprinkle over some kala namak or sulphur salt and set aside. Give the pan a quick wash and dry.

Heat the pan on medium heat until hot and add 1 tbsp of oil, add the cubed potatoes and cook until they start to brown on each side stirring regularly. Add a generous pinch of salt and add the spicy red pepper pesto/ sriracha and mix well, add in the sliced scallions/ green onions and mix and remove from the pan to a clean bowl.

spicy pesto potatoes
sriracha mayo
open breakfast burrito
finshed burrito

Mix the mayo and sriracha. Destone the avocado and cut into slices, cover in a little lime or lemon juice if you have it and a sprinkle of salt. 

To build our burritos, spread the mayo to cover the burritos leaving a few 2-3 cm around the edge uncovered. Add half the scramble to each tortilla, placing it on the lower third of the tortilla (this will make it easier to roll a good burrito) next directly on top of the scramble add the mushrooms, next some avocado slices and last a quarter of the crispy potatoes on each tortilla (we will serve the remaining crispy potatoes on the side) Add a little more sriracha if you like it spicy. 

To roll your burrito fold the short end of the tortilla over the filling and use it to compact the filling with your hands, tuck in both sides and roll the burrito until sealed, repeat with your second burrito. Heat the clean pan over medium heat and add both burritos seam side down, toast for a few minutes on each side until lovely and crispy and brown. Remove from the pan and cut in half and serve with remaining crispy potatoes, slices of avocado and any remaining spicy mayo. Enjoy!

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FAQ – frequently asked questions

Can I substitute the mushrooms?

Yes of course, many people don’t like the texture and taste of mushrooms, just replace them with tempeh or else with aubergine. Note the aubergine will take longer to cook, ensure to cook till they are soft and melt in your mouth texture.

I’m allergic to soy what can i substitute the Tamari/ soy sauce with?

There are products available now that carry a similar umami note such as coconut aminos which is widely available online.

Can i freeze this dish?

You can freeze the mushrooms, tofu scramble and potato. Best to freeze all the components all separately.

How am I best storing this?

Store the components separately to avoid the tortilla going soggy

Do i have to make this spicy?

no just leave out the spicy pesto or sriracha sauce to make it less spicy and to your liking

How long does this burrito last in the fridge?

It will last for 2 days in the fridge

What about a gluten free option

Just ensure to use a gluten free tortilla which are widely available. Traditional tortillas are normally made with corn and should have no wheat in them

Serving suggestions for this loaded Breakfast burrito?

Our favourite Pasta recipes

Loaded Breakfast burrito


This breakfast burrito has everything you could ever want; spicy sriracha mayo, crispy potatoes, scrambled tofu, the tastiest umami mushrooms, and avocado of course! All wrapped in a wholemeal tortilla and toasted to crispy perfection. A great way to use up any leftover potatoes. An instant brunch classic!

35 minutes

Serves 2

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Ingredients
 

  • 2 large wholemeal tortilla/ wraps
  • Scramble;
  • 200 g tofu
  • ¼ tsp Turmeric
  • ¼ tsp Garlic powder
  • 1 tbsp tamari
  • 1 tbsp nutritional yeast
  • ½ tbsp oil
  • Pinch of sea salt or kala namak to taste
  • Umami mushrooms;
  • 200 g Oyster mushrooms
  • 1 tbsp Tamari
  • 1 tbsp maple syrup
  • ½ tsp smoked paprika
  • 3 Scallions
  • Potato hash;
  • 500 g cooked or leftover potatoes
  • Pinch of sea salt
  • Pinch of black pepper
  • 1 tbsp oil
  • 2 tbsp of sriracha sauce or spicy red pepper pesto
  • 1 tbsp Hot sauce or sriracha
  • 4 Tbsp Vegan mayo
  • ½ ripe Avocado

Instructions
 

  • Method;
  • Preheat oven to 200 C fan
  • First prepare the scrambled tofu ingredients and umami mushrooms.
  • Tear the oyster mushrooms into strips, clean and chop the scallions or green onions.
  • For the scramble, drain and dry the tofu, crumble the tofu into a mixing bowl with the tamari, turmeric, garlic powder,nutritional yeast and mix well, set aside
  • Put a large flat pan heat on high heat, add a little oil, when hot add the mushrooms and cook for 4 – 5 minutes until they reduce and start to nicely brown. In a mug mix together the tamari, maple syrup and smoked paprika and add to the mushrooms and mix well ensuring each mushroom is well coated, remove them from the heat and add to a bowl.
  • Put the pan back on the heat, add a little oil over medium heat, when hot add the tofu scramble mixture and cook for 2-3 minutes until it starts to brown a little, add a pinch of salt to taste. Remove from the pan into a bowl and sprinkle over some kala namak or sulphur salt and set aside. Give the pan a quick wash and dry.
  • Heat the pan on medium heat until hot and add 1 tbsp of oil, add the cubed potatoes and cook until they start to brown on each side stirring regularly. Add a generous pinch of salt and add the spicy red pepper pesto/ sriracha and mix well, add in the sliced scallions/ green onions and mix and remove from the pan to a clean bowl.
  • Mix the mayo and sriracha. Destone the avocado and cut into slices, cover in a little lime or lemon juice if you have it and a sprinkle of salt.
  • To build our burritos, spread the mayo to cover the burritos leaving a few 2-3 cm around the edge uncovered. Add half the scramble to each tortilla, placing it on the lower third of the tortilla (this will make it easier to roll a good burrito) next directly on top of the scramble add the mushrooms, next some avocado slices and last a quarter of the crispy potatoes on each tortilla (we will serve the remaining crispy potatoes on the side) Add a little more sriracha if you like it spicy.
  • To roll your burrito fold the short end of the tortilla over the filling and use it to compact the filling with your hands, tuck in both sides and roll the burrito until sealed, repeat with your second burrito. Heat the clean pan over medium heat and add both burritos seam side down, toast for a few minutes on each side until lovely and crispy and brown. Remove from the pan and cut in half and serve with remaining crispy potatoes, slices of avocado and any remaining spicy mayo. Enjoy!

Nutrition

Calories: 839kcalCarbohydrates: 101gProtein: 25gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 1010mgPotassium: 2007mgFiber: 18gSugar: 18gVitamin A: 588IUVitamin C: 73mgCalcium: 284mgIron: 7mg

Video

  P r i n t   R e c i p e

2 responses to “Loaded Breakfast Burrito”

  1. Niamh says:

    5 stars
    Gorgeous. Made it this morning. I finally found kala namak in a vegan shop in Dublin and it is worth it for the taste it gives the tofu. The tip about adding at the end is great. Each component adds a delish different taste sensation. Thank you. 😍

  2. Carolin says:

    Hi there,
    Is it a a low FODMAP recipe? I can’t seem to find any savoury low FODMAP recipes from you guys… maybe it’s because you like to start your mornings with something sweeter?! But if this one is low FODMAP (or can be turned into) or if there are other savoury breakfast low FODMAP recipes I’ve overlooked, please share them with me 🙂

    Thanks guys & have a wonderful evening 🙂

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