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Soyrizo Breakfast Burritos

Soyrizo Tofu Breakfast Burrito

We eat these breakfast burritos so often, that I just had to publish it. We have them nearly every weekend at least, and sometimes prep them for weekday breakfasts.  The base is always the same, and you can add whatever you like.
Course Breakfast
Cuisine American, Mexican
Keyword avocado, breakfast burrito, burrito, cilantro, radish, soyrizo, tofu burrito
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Burritos


For the Soyrizo Tofu Filling

  • 1 Tablespoon Olive Oil Extra Virgin
  • 1 Cup Onion Diced
  • 1 Package Tofu Firm, Organic, 14 Ounce Package
  • 1/2 Teaspoon Pink Himalayan Sea Salt
  • 1/2 Teaspoon Black Pepper Freshly Cracked
  • 2 Teaspoons Turmeric Optional
  • 1 Package Soyrizo 9 ounce package

For The Burritos

  • 6 Flour Tortillas Burrito Size
  • 1 Cup Baby Spinach
  • 1 1/2 Cups Pinto Beans
  • 1/3 Cup Vegan Shredded Mozzarella
  • 1/3 Cup Radishes Cut Into Matchsticks
  • 1/3 Cup Cilantro Fresh Leaves
  • 1 1/2 Avocados Sliced


  • Heat a large skillet over medium-high heat.  Add in the olive oil, and onion.  Cook until the onion is translucent and slightly browned on the edges, about 5 minutes.
  • Crumble the tofu into the pan, stirring to combine.  Cook for about 3 minutes, then add the salt, pepper, and turmeric.  Mix well.
  • Add in the soyrizo, mixing well again.  Continue to cook until the bottom caramelizes a bit, about 5 minutes, stirring two to three times.  You want the mixture to be thoroughly heated, and have a bit of caramelization.
  • Meanwhile, heat pinto beans in a pan or the microwave until warm, about 5 minutes.
  • Toast your tortillas over a flame, or warm in the microwave.  I prefer tortillas toasted over the flame.  Use tongs so you don't burn yourself.
  • Divide the spinach among the tortillas, and layer the heated pinto beans, cheese, soyrizo filling, radish, cilantro, and avocado.  Wrap and enjoy!