Vegan Breakfast Burrito



8 in stock


A flour tortilla stuffed with tofu and squash scramble and vegan cheese, cumin-spiced potatoes, season refried beans, cheese, fresh-cut tomato salsa, and ranchero sauce, this burrito is the perfect start or finish to your day.


Best cooked in the oven. Ovens may vary.
Preheat the oven to 350 degrees. Unwrap the burrito and bake, seam side down, for 45 minutes (if frozen) and 30 minutes (if thawed). Let stand for 5 minutes before enjoying.

380 (ish) grams each

Microwave: This product is best cooked in the oven. If you must use the microwave, cook uncovered in 2 minute intervals, checking in between each. Cook until very hot to the touch, and there is no longer a firm centre. Let stand for 2 minutes before enjoying.


Vegan eggs: extra firm organic tofu (Water, Soybeans (Non-GMO), Magnesium Chloride, Calcium Sulphate), butternut squash, canola oil, salt, pepper.

Potatoes, onions, cumin, pinto beans, onions, epazote, canola oil, salt, garlic, habanero peppers, carrots, red peppers, white vinegar, tomato paste, ancho chilies, jalapenos, tomatoes, apple cider vinegar, black pepper, chili powder (chili peppers, cumin, oregano, cayenne pepper, salt, caramel color, dextrose, garlic, canola oil, silicone dioxide, sulfites)

Vegan Cheese: (Filtered water, tapioca flour, expeller pressed non-GMO canola and/or safflower oil, coconut oil, pea protein, salt, vegan natural flavours, inactive yeast, vegetable glycerin, xanthan gum, citric acid (vegan, for flavour), titanium dioxide (a naturally occurring mineral))

Flour tortilla (enriched wheat flour, water, canola and modified palm and palm kernel oil shortening, salt, sugar, baking powder, baking soda, calcium propionate, fumaric acid, guar gum, potassium sorbate, propylene glycol, vegetable mono and di-glycerides)

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