Delicious and easy Vegan Breakfast Burritos, filled with tofu scramble, creamy vegan queso and a simple potato veggie hash. They freeze and reheat well for fast, satisfying weekday breakfasts.
If you enjoy savory morning meals, try other ideas like Vegan Breakfast Sandwiches, The Best Tofu Scramble or a JUST Egg Omelette.
On busy mornings there’s rarely time for pancakes or a made-to-order omelette. A grab-and-go option that’s hearty, nutritious and flavorful makes life easier — enter these Vegan Breakfast Burritos. They combine a savory tofu scramble blended with a tangy cashew-based queso and a hearty potato-and-bean breakfast hash.
These burritos are a great change from overnight oats or green smoothies. Warm, protein-rich and filling, they travel well and keep you satisfied for hours.
How to make vegan breakfast burritos
Complete ingredient amounts and step-by-step details are in the recipe card below.
Start by making the vegan queso in a blender and set it aside while you prepare the hash.
For the hash, heat oil in a large nonstick skillet, add the diced potatoes (a mix of russet and sweet potatoes works well), toss to coat, season with salt and pepper, cover and cook for about 10 minutes. Uncover, add diced red bell pepper and continue cooking over medium-high heat for about 15 minutes until the potatoes are tender and golden. Add minced garlic, cook briefly, then remove from heat and stir in drained, rinsed pinto beans.
Next, make a simple tofu scramble: crumble extra-firm tofu into a hot skillet and cook until most of the moisture has evaporated. Season with nutritional yeast, black salt (or regular salt) and a pinch of turmeric. Remove from the heat and stir in the prepared queso for a creamy, savory scramble.
To assemble, lay a large tortilla flat, add a portion of the tofu-queso mixture, then top with a generous scoop of the potato and bean hash. Optional additions include avocado, vegan sour cream, pico de gallo, cilantro or hot sauce — though if you plan to freeze the burritos, keep extras minimal to avoid sogginess.
Fold the sides of the tortilla over the filling and roll tightly, tucking the edges. If you like, pan-fry briefly in a bit of oil until the burrito is golden on both sides.
Frequently Asked Questions
Yes. Wrap each burrito tightly in foil or plastic wrap, place them in a freezer-safe bag or container, and freeze for up to three months.
Microwave on high wrapped in a paper towel for about 1 minute, flip and microwave another 1–2 minutes until heated through. Alternatively, reheat wrapped in foil at 350°F (175°C) in the oven for 20–30 minutes.
Avoid watery fillings and drain ingredients well. Cook off excess moisture from the tofu before adding the queso, and keep salsa or other wet toppings minimal if freezing.
Additions include pickled red onions, tempeh bacon, vegan sausage or chorizo, vegan sour cream, pico de gallo, hot sauce, cilantro and avocado. For freezing, add these only when serving.
Vegan Breakfast Burritos
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Ingredients
Queso
- 1 1/2 cups raw cashews
- 3/4 cup medium chunky salsa
- 1/4 cup pickled jalapeños
- 1/4 cup juice from pickled jalapeño jar
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
Hash
- 2 tablespoons olive oil
- 2 medium russet potatoes, peeled and diced small
- 2 medium sweet potatoes, peeled and diced small
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium red bell pepper, seeded and diced
- 3 large garlic cloves, minced
- 15 ounce can pinto beans, drained and rinsed
Tofu Scramble
- 1 tablespoon olive oil
- 14.5 ounce block extra-firm tofu
- 2 tablespoons nutritional yeast
- 1/2 teaspoon black salt (or regular salt)
- 1/4 teaspoon turmeric
The Rest
- 8 large tortillas
- Optional: hot sauce, avocado, pico de gallo, cilantro
Instructions
Make the queso
- Soak the cashews: Pour 3–4 cups of boiling water over the cashews and let them soak 5 minutes to an hour.
- Blend: Drain the cashews and combine them in a high-speed blender with salsa, jalapeños and their juice, nutritional yeast and salt. Blend until very smooth and set aside.
Make the hash
- Heat oil in a large nonstick skillet over medium. Add the diced potatoes, toss to coat, season with salt and pepper, cover and cook 10 minutes.
- Uncover, increase heat to medium-high, add the red bell pepper and cook about 15 minutes, stirring occasionally, until potatoes are golden and tender.
- Lower the heat to medium, add the garlic and cook 1–2 minutes. Remove from heat and stir in the drained beans.
Make the tofu scramble
- Heat 1 tablespoon oil in a skillet over medium. Drain the tofu, crumble it into the pan and cook 3–4 minutes until most moisture is gone.
- Stir in nutritional yeast, black salt and turmeric and cook another 5–10 minutes.
- Remove from heat and pour the queso over the tofu scramble, stirring to combine.
Assemble the burritos
- Place a tortilla flat. Add tofu scramble with queso, then a generous scoop of hash. Add optional toppings if serving immediately, but avoid extra wet ingredients if freezing.
- Fold the sides of the tortilla over the filling and roll tightly, tucking the edges.
- Optional: pan-fry in oil until golden, about 3 minutes per side.
- Serve right away or wrap each burrito tightly in foil or plastic and freeze. Reheat frozen burritos wrapped in foil at 350°F for 20–30 minutes or microwave about 2–3 minutes, flipping halfway, until warm.
Notes
- Gluten free – Use large gluten-free tortillas.
- Lower sodium – Use no-salt canned beans and reduce added salt in the queso, hash and scramble.
- Soy free – Substitute scrambled JUST Egg or a chickpea scramble for tofu.
Nutrition
Calories: 476 kcal |
Carbohydrates: 57 g |
Protein: 18 g
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