Cook a large batch of tofu vegan scrambled eggs: (You can use any vegan egg replacement that you like)
Drain 2 blocks of firm tofu and squeeze out any excess liquid with your hands. (Don’t press it, leave some wetness).
Drizzle 2 tbsp cooking oil on the bottom of your frying pan and crumble the pressed tofu into the pan until it’s in pieces about the size of scrambled eggs.
Sprinkle with 1/3 cup nutritional yeast, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1/2 tsp turmeric to flavor the tofu and mix well.
Fry your “eggs” in the skillet over medium heat for about 5-7 minutes until they are heated through and are the desired texture. (They will become less wet as you cook them).
Make some vegan breakfast sausage (optional but recommended)
Add 1/2 cup water, 1 tbsp cooking oil, 1 tsp soy sauce, 1 tbsp maple syrup, 1 tsp poultry seasoning, 1/4 onion powder, 1/4 tsp salt, and a small dash of cayenne pepper, to a small saucepan.
Stir well and heat until it starts to boil then turn down the heat to low.
Add 1 1/4 cups of broken up pieces of Butler soy curls, (or TVP) stir well, and cook on low until all the liquid has been absorbed.
Make mushroom bacon (optional)
Wash your mushrooms by rubbing them gently under running water until all the soil is off of them.
Cut off the stems and slice them about 1 cm thick.
Place 2 tbsp of oil, and 1 tsp of liquid smoke in a shallow dish and give it a stir.
Place the sliced mushrooms in the oil and liquid smoke mixture then flip them so that both sides of the mushrooms are coated.
Coat the bottom of your frying pan with a thin layer of additional oil, turn the heat to medium, then place the mushrooms in the pan, and sprinkle with salt. (The salt is for flavor and also to help draw the moisture out of the mushrooms and make them crispy.
Flip the mushrooms after about 7-8 minutes, sprinkle with salt again, and cook until they become darkened and crispy. (They will reduce in size a lot when the moisture cooks out of them and they become crispy.)
Prepare any other ingredients
Prepare salsa, sliced avocado, green chiles, spinach, vegan cheese, cilantro, or anything else that you like in breakfast burritos and put them near your assembly area.
Assemble the breakfast burritos
Prepare one 20-inch square sheets of aluminum foil for each burrito you wish to make.
Place a flour tortilla in the center of the square of foil and add 1/2 cup of the vegan eggs to the center of a 12-inch flour tortilla. (Use a little less for an 8-inch tortilla.)
Sprinkle 1/4 cup of vegan breakfast sausage crumbles on top of the "egg."
Add mushroom bacon or any other vegan bacon of choice.
Add about 2 tbsp of salsa.
Sprinkle on a handful of vegan cheese.
Finally, add avocados (or guacamole), cilantro, spinach, kale, pre-cooked potatoes or any other vegetable you desire.
Wrap and freeze your vegan breakfast burritos
Fold in both sides about 1 inch or a little more.
With your thumbs, pick up the flap of tortilla that is facing you and fold it up.
Roll the burrito away from you making sure the ends stay tucked in until all the contents are enclosed in the tortilla.
Place the burrito at one corner of the square of foil.
Roll the burrito until you have a long cylinder.
Fold up both ends so that the whole the burrito is completely covered in foil.
Repeat will all of the burritos then store in the freezer until you want to eat one.
How to reheat the frozen breakfast burritos
Take out of the foil wrapper and put on a plate in the microwave for 2 minutes on high.
Flip the burrito onto its opposite side and microwave again for 2 more minutes.
Let it sit for a minute or two before biting into it since it may have hot spots.
Notes
Pro Tips
You can add whatever you like to your breakfast burritos, but it's best if it has a balance of protein and vegetables.
Don't overfill your burritos. It's easy to get carried away adding fillings and then have difficulty rolling it up without stuff falling out.
You can rewrap the burrito in the foil after you microwave it to have a portable breakfast.
If you carefully unwrap the foil from the burrito, you can reuse it.
Freezing your vegan breakfast burrito
If you are going to eat your burritos in the next week or two, you can just toss them in the freezer in their foil wrapper, but if you want them to keep longer (they will keep well for about 3 months) then seal the burritos in a gallon-sized freezer bag.