If you’re anything like me, you believe that burritos can (and should) be eaten for breakfast, lunch, and dinner. Throw anything in a wrap, and I’m there. So burrito lovers, you’re in luck. This cajun breakfast burrito is the bomb, and will have you saying phrases such as “the bomb,” apparently.

Cajun Breakfast Burrito [Vegan]





  • 1/4 block tofu
  • 1/3 can black beans
  • 1/2 onion, chopped
  • 1/2 red pepper chopped
  • Paprika, to taste
  • Chili powder, to taste
  • Cajun seasoning, to taste
  • Salt & pepper, to taste
  • 1/2 avocado, sliced
  • Corn salsa (or salsa of your choice)
  • 1 vegan wrap of your choice (I opted for a habanero lime tortilla – gives an extra blast of flavor!)
  • Hot sauce of your choice, optional


  1. Prep your tortilla by adding a spoonful of corn salsa to your tortilla, followed by avocado slices, and hot sauce if you are into heat. Easy, right? Pretty much all ready for what’s to come.
  2. Start by dicing up veggies, crumbling your tofu, and measuring our your black beans.
  3. Toss this onto an oil-sprayed skillet or pan, whichever your preference. Add your seasonings. I never measure out exactly what I add… I pretty much eye it. If you are not great at this, start with a dash and taste-test along the way. I promise, you will find your groove!
  4. Cook your veggies over med heat, until onion becomes translucent and the rest have a bit of char to them.
  5. Once your veggies are cooked, add them to your burrito. One step closer to consuming heaven.
  6. Roll it up!
  7. Once rolled, I place the burrito back on my sprayed skillet, and press it with a cast iron grill press. If you do not have one, no worries, most people don’t. Simply put a little pressure on the burrito, flip, and do the same to the other side. This helps to seal the burrito – just be careful not to burn it!
  8. Cut it, or eat it whole. Flavor like whoa.