Breakfast Burritos Baby!

‘Breakfast is the MOST important meal of the day’ – or so my Dad always told me.

Now we all have oodles of extra time on our hands, what a better way to spend it than in the kitchen, preparing a hearty, filling and satisfying breakfast that will start our day right.

Mental health is as important as physical, especially at a time like this, when half the world is in isolation and we’re all a little bit all over the place.

And food helps.

It’s comforting, wholesome and can bring us together. This breakfast is not only a great meal, but a way of bringing people together.

So, let’s get started!

The mighty Burrito is a type of street food that originated in Mexico, and the whole idea behind street food is to bring people together. We live life in fast forward, always on the move and constantly chasing dreams.

Street food brings us together, builds a sense of community and belonging, hence why I thought this recipe was PERFECT for right now, this moment, the one we’ll never get back.

Grab your aprons and brew and let’s get cooking!

Prep time: 10 mins Total Time: 35mins Serves: 2


  • Vegan Sausages (I use Lina McCartney’s Vegetarian sausages, but you can use your favourite!)

  • Tortilla Wraps (I love the wholemeal ones)

  • Vegan Cheese

  • Black Beans

  • Avocado

  • Extra firm Tofu

  • Spring Onions

  • Mushrooms

  • Paprika

  • Extra-Virgin olive oil

  • Vegan mayonnaise


  1. Preheat oven to 180C, place your vegan sausages on tinfoil and set a timer for 20 mins (or however long yours take to cook)

  2. Grab your tofu (half a block does 2 people) and wrap it in kitchen roll and press (this is really important as it gets out all of that excess liquid, I tend to place a plate on top) Whilst the tofu is pressing, chop your mushrooms and spring onions into small chunks.

  3. Crumble your tofu into a pan with 1tsp of extra virgin oil and then throw in your mushrooms and spring onions.

  4. Season with 1tsp of paprika, and salt and pepper to taste. Cook on a medium heat until lightly browned on all sides. (8-9 mins)

  5. While your tofu is cooking, empty half a can of black beans into a small pan, make sure the water covers them and simmer on a high heat for about 10 mins.

  6. Pour the black beans into a sieve and rinse with cold water.

  7. Now let’s get assembling! Grab 2 tortilla wraps and spread a thin layer of vegan mayonnaise onto them (about 1tsp per wrap)

  8. Split the tofu scramble between the two (you want your ingredients to be in strips, see the image above), and then add the black beans. Take your sausages out of the oven and chop them and add.

  9. Now add your guacamole, (for a super easy recipe click here!) grate your vegan cheese over the top for a perfect finish and then wrap them up!

Pro wrapping tip: fold in the two ends over the filling, fold in the top and bottom to completely close in the fillings, then use foil to wrap the burrito tightly.

Happy eating!

Much love,

Heather xoxo


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