Vegan Breakfast Burritos

Vegan Breakfast Burritos

The Vegan brunch to end all vegan brunches.


Make sure you fry the burritos until they are nice and crisp.

Cooking Time (Includes Preparation Time): 40 Minutes


  • 400g Brown Rice - £0.70

  • 400g Kidney Beans - £0.50

  • 1 Red Onion - £0.16

  • 6 Tomatoes - £1.04

  • Bunch of Coriander - £0.70

  • 1 Lime - £0.35

  • Turmeric - £0.85

  • 2 x 240g Smoked Tofoo - £4.50

  • 1 Clove of Garlic - £0.30

  • 4 Wholemeal Tortillas - £0.50

  • Total Cost - £9.60


  1. Add 400g brown rice to a pan of boiling water. Season water with salt.

  2. Tofu time. In to a hot frying pan crumble 2 240g packs of Smoked Tofoo. You want it to resemble scrambled eggs. Stir the tofu around. Once it starts catching on the pan, add a crushed clove of garlic, half a teaspoon of turmeric and a good grinding of salt and pepper. Drizzle over some olive oil and cook until the tofu starts to brown. Remove from heat.

  3. Add kidney beans to your rice, cook for 5 minutes.

  4. Tomato salsa time. Finely dice 6 tomatoes and an onion. Add to a bowl with a bunch of chopped coriander, the juice of a lime, salt, pepper and olive oil. Stir everything together.

  5. Once the rice is cooked remove pan from the heat. Drain, and then mash up the rice and beans. Not to a paste, just until they are bashed up a bit. Season with salt.

  6. Burrito time. Lay our a tortilla wrap. Fill the centre with your rice mix, tofu and salsa. Wrap it up, and then place in a frying pan with a little oil. Cook until brown and crisp on each side, and remove from the heat. Serve with some hot sauce and tuck in!