These Sheet Pan Vegan Breakfast Burritos are smoky, high-protein, and freezer-friendly. Packed with roasted veg, tofu “egg” custard, and spicy soy chorizo, they’re the ultimate plant-based breakfast meal prep.
Looking for more protein-rich plant-based breakfast ideas? These are some of my favourites:
I’m obsessed with these Vegan Soy Chorizo Breakfast Burritos because they combine bold flavour with serious convenience. The smoky spice from the soy chorizo balances perfectly with creamy tofu “egg” custard, roasted potatoes, and tangy chipotle cashew cream. They’re high in protein, thanks to tofu, chickpea flour, and cashews, so they keep you satisfied for hours.
You wouldn’t believe how good this “egg” custard came out! I fed it to my husband and he thought it was actual egg – it’s super soft and creamy, and combined with the chipotle cashew cream, it tastes so good. When I initially tasted this unbaked, I was worried as it tasted quite “beanie” from the soy. Not a fan. So I added in some lentil based plant cream, and this helped, definitely worth adding if you can get it. Also, it tastes WAY better once cooked and melded with all the other flavours, no soy taste at all!
Another BIG bonus is how easy they are to make in bulk — perfect for Sunday meal prep. These burritos freeze beautifully, so you can grab one on a busy morning and reheat in minutes. They’re also flexible: you can add extra veggies, change up the spice, or swap in your favourite vegan cheese. Whether you’re eating them fresh from the oven or pulling them out of the freezer, these burritos are a nourishing, flavourful, and convenient breakfast option.
Main Ingredients & Why We Use Them
- Veggies + Base:
- Red + Yellow Capsicum – Sweet, colourful peppers that roast beautifully and add brightness.
- Yellow Onion – Caramelises in the oven and creates a savoury base.
- Potatoes – The heart of the burrito, adding bulk, comfort, and long-lasting energy.
- Olive Oil, Smoked Paprika, Salt + Pepper – Simple seasoning that enhances flavour while keeping the veg smoky and crisp.
- Tofu “Egg” Custard:
- Firm Tofu – The protein-packed base, blended until silky smooth for an egg-like texture.
- Cashews – Add creaminess and richness, helping mimic custard.
- Plant Cream – If you’ve been following Cute as Chickpeas you know I love Flora Thickened Plant Cream, it tastes amazing in sweet and savoury dishes, and really helps keep this dish creamy (and lessens the soy taste). If you live elsewhere, try buying a plant cream made with lentils like this one.
- Chickpea Flour – The secret ingredient! It binds and adds body, while boosting protein and fibre.
- Soy Milk – Keeps the custard smooth and dairy-free.
- Nutritional Yeast – Adds a savoury, cheesy note that makes the custard irresistible.
- Sea Salt + Black Pepper – For balance and depth.
- Turmeric – Natural golden colour with mild earthy flavour.
- Baking Powder – Helps the custard set lightly.
- Vegan Mozzarella – Melts into the custard, adding creamy richness.
- Garlic + Onion Powder – Boost flavour without overpowering.
- Soy Chorizo – Smoky, spicy, and bold, it’s the star of the dish and gives the burritos their signature Mexican-inspired taste. I make a big batch up of this and also use it for my Crispy Soy Chorizo & Potato Tacos for dinner later in the week.
- Vegan Mozzarella – Melts into the custard, adding creamy richness.
- Flour Tortillas – The essential wrap to hold everything together, get the XL size.
- Chipotle Cashew Cream – creamy and delicious dairy-free sauce which whips up in minutes.
Vegan Breakfast Burritos Ingredients
How to Make Vegan Breakfast Burritos
Start by roasting your capsicum, onion, and potatoes with olive oil and smoked paprika until soft and caramelised. Add in your pre-cooked soy chorizo and toss lightly. Blend up the tofu custard with cashews, chickpea flour, soy milk, nutritional yeast, plant cream and spices until smooth, then pour over the chorizo-veggie mix.
Top with vegan mozzarella if using and bake until golden and set. Once cooled, slice into portions, tuck into tortillas, drizzle with chipotle cashew cream, and roll them up tight.
Variations and Substitutes
You can swap soy milk for oat or almond milk, just keep it unsweetened (it’ll just be less protein). If you can’t find chickpea flour, replace with cornstarch, though the texture won’t be quite as rich. For a milder flavour, reduce the chipotle. Add extras like baby spinach, black beans, or corn for more veg. Swap soy chorizo with crumbled tempeh or lentils for a different protein option.
Equipment
- Large roasting tray
- Blender or food processor
- Mixing bowls
- Baking dish or sheet pan
- Foil + parchment paper
How to Serve It
These burritos are perfect as a grab-and-go breakfast. Enjoy with fresh avocado slices, hot sauce, or extra cashew sauce on the side. You can also serve them with rice, beans, and salad for a bigger meal.
How to Store It
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap burritos in parchment and foil, then freeze for up to 2 months. Reheat directly from frozen by baking at 180°C for 25–30 minutes or microwaving before crisping in a pan.
How to Make It
Sheet Pan High Protein Vegan Breakfast Burritos
Ingredients
Veggies + Base
- 1 red capsicum diced
- 1 yellow capsicum diced
- 1 large yellow onion diced
- 400 g yellow potatoes 2–3 medium, diced small
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt + pepper
Tofu “Egg” Custard
- 500 g firm tofu
- ¼ cup cashews soaked
- ¼ cup chickpea flour
- 1.5 cup soy milk
- ¼ cup nutritional yeast
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric
- ½ teaspoon baking powder
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
Soy Chorizo
- 200 g of soyrizo or use store bought “soyrizo”
Topping
- 1 cup vegan mozzarella
Sauce
- ½ cup chipotle cashew cream
Burritos
- 8 large flour burritos
Instructions
Roast the veggies
- Preheat oven to 190°C and line a sheet pan with parchment paper (make sure a bit of excess paper goes up the sides of the pan to contain the liquid “egg” later). Toss diced potatoes, capsicum, and onion with olive oil, smoked paprika, salt, and pepper. Roast 30–40 minutes until soft and slightly caramelised.
Add soy chorizo
- Spread your pre-cooked Soy Chorizo evenly over the roasted veggies. Toss gently so it mingles but stays chunky.
Make tofu custard
- Add cashews, tofu, soy milk, plant cream, chickpea flour nutritional yeast, spices, salt, pepper, and baking powder. Blend until silky smooth. Rest for 10 mins.
Bake it together
- Pour tofu mixture evenly over the soy chorizo + veg in the sheet pan. Top with vegan mozzarella if using. Return to oven and bake 30–35 minutes, until golden on top and set in the middle.
Slice + fill
- Let cool 10 minutes (helps it firm up). Slice into 8–10 rectangles. Lay each piece into a flour tortilla, drizzle generously with chipotle cashew cream (it freezes well!), then roll up tightly.
Store + reheat
- Wrap burritos in parchment + foil. Freeze up to 2 months. Reheat straight from frozen: bake at 180°C for 25–30 mins, or microwave then crisp in a pan.
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