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–+ servings

Sheet Pan High Protein Vegan Breakfast Burritos

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.
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Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Course Breakfast
Cuisine Mexican
Servings 8 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

Topping

Sauce

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.
Keyword burrito, meal prep, sheet-pan
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