There’s something so comforting about bursting your morning with vibrant flavors wrapped snugly in a warm tortilla. This Vegan Breakfast Burritos Recipe is my go-to weekend treat that’s hearty, flavorful, and surprisingly easy to whip up. It’s like a party on your plate that fuels your day in the best way.
Why You'll Love This Recipe
I love how this Vegan Breakfast Burritos Recipe brings honest, whole-food ingredients together with bold, cozy flavors that feel indulgent without any animal products. It’s the kind of breakfast that satisfies all your cravings—whether you’re meal prepping or cooking fresh for your weekend brunch.
- Rich Creamy Queso: The cashew-based queso is silky and tangy, adding a luscious layer that ties everything perfectly together.
- Perfectly Seasoned Hash: A combo of russet and sweet potatoes, with garlic and beans, gives you that fluffy yet crispy texture and deep flavor.
- Fluffy Tofu Scramble: The tofu scramble with turmeric and black salt mimics eggs wonderfully and blends beautifully with the queso.
- Flexible & Customizable: Whether you want to add avocado, hot sauce, or keep it simple for freezing, this recipe adapts to your needs.
Ingredients & Why They Work
Each ingredient in this Vegan Breakfast Burritos Recipe plays a starring role, from creamy to crunchy to spicy. Shopping tip? Grab ripe fresher items, and don’t skip the nutritional yeast—it’s a secret umami booster here!
- Raw Cashews: Soaked and blended into queso, they give a creamy, dairy-free base that’s smooth and rich.
- Medium Chunky Salsa: Adds vibrant tomato flavor and mild heat to the queso, making it zing just right.
- Pickled Jalapeños: Bring a bright, tangy kick that lifts the whole dish.
- Nutritional Yeast: Essential for that cheesy depth—use a good quality brand for best flavor.
- Russet and Sweet Potatoes: Combo provides softness inside with crispy edges on the hash.
- Olive Oil: Perfect for frying and flavor, and helps achieve that golden-brown crust.
- Red Bell Pepper: Adds a sweet crunch and color contrast.
- Garlic: For warmth and savoriness—don't rush it to avoid burning.
- Pinto Beans: Make the hash heartier with protein and fiber.
- Extra Firm Tofu: Scrambled to create fluffy, egg-like texture that holds the fillings together.
- Black Salt (Kala Namak): Imparts that sulfurous eggy flavor classic to tofu scrambles.
- Large Tortillas: Whole or gluten-free, they wrap everything up perfectly.
Make It Your Way
I always encourage playing around with the fillings because that’s half the fun! For me, that means swapping jalapeños for mild green chilies sometimes, or loading up with avocado when I want creaminess. You’ll find your perfect combo too.
- Variation: One time, I swapped tofu with JUST Egg for a soy-free option—it was just as satisfying but with a different texture. You can also add sautéed mushrooms or kale for more veggies.
Step-by-Step: How I Make Vegan Breakfast Burritos Recipe
Step 1: Soften up Your Cashews for the Queso
Start by pouring boiling water over your raw cashews and letting them soak for at least 5 minutes, or even up to an hour if you have time. This softens them enough so your queso blends up smooth and creamy without graininess. Trust me, that short boil in the kettle speeds things up and saves you time in the kitchen!
Step 2: Build Your Potatoes & Veggie Hash
Heat olive oil in a skillet and toss in your diced russet and sweet potatoes, seasoning with salt and pepper. Cover the pan and let them soften for about 10 minutes—that steam is key for tenderness inside. Then, crank the heat up, add red bell pepper, and cook uncovered until you get golden, crispy edges. The garlic goes in last so it doesn’t burn but still sings in every bite. Finish by folding in pinto beans for that hearty boost.
Step 3: Whip Up Your Tofu Scramble with a Flavor Boost
Drain the tofu and crumble it right into a hot pan with olive oil. Let it sizzle and lose its excess moisture—this step helps you get a firm scramble rather than soggy. Sprinkle in nutritional yeast, turmeric for color, and black salt for that unmistakable eggy flavor. Cook for 5–10 minutes until you see it firming up beautifully. Then, stir in your creamy queso blend for a melty, indulgent finish.
Step 4: Assemble and Sizzle Your Burritos
Lay out a tortilla and spoon in a generous layer of tofu scramble with queso, then pile on the hash. Add anything extra you love, like hot sauce or fresh cilantro. Then fold the sides and roll tightly—like wrapping a little present for yourself! I like to pan-fry mine in a bit of oil for that irresistible golden crust; it adds texture and warmth that feels just right first thing.
Top Tip
From making these burritos dozens of times, I’ve learned a few tricks that save time and keep flavors popping.
- Soak Cashews in Hot Water: Don’t skip the hot water soak—it saves hours compared to cold soak and results in a creamier queso.
- Low and Slow for Potatoes: Cover the potatoes initially to steam them soft before crisping, so you get fluffy insides and golden outsides.
- Use Black Salt for Tofu: It’s a game changer in mimicking the savory, sulfur notes of eggs.
- Don’t Overfill Your Burritos: Overstuffing can tear your tortilla and make rolling tricky—portion generously but with care.
How to Serve Vegan Breakfast Burritos Recipe
Garnishes
I usually top mine with fresh cilantro and a dollop of pico de gallo for brightness. Avocado slices add creamy goodness, and a drizzle of hot sauce brings the punch I love in every bite. These little extras elevate the burritos from great to unforgettable.
Side Dishes
Pair your burritos with a simple green salad or some fresh fruit to balance the warmth. Lately, I’m into serving mine alongside a bowl of black beans or even a zesty corn salad to keep things colorful and fresh.
Creative Ways to Present
For brunch parties, I like to slice the burritos into bite-sized pinwheels, arranged on a platter with various dipping sauces—like guacamole, salsa verde, and vegan sour cream. It makes for a fun, shareable spread everyone enjoys.
Make Ahead and Storage
Storing Leftovers
Once my burritos cool, I wrap them tightly in foil or parchment paper and store them in an airtight container or bag in the fridge. They keep well for about 3–4 days without losing their texture or flavor, making them perfect for quick breakfasts midweek.
Freezing
Freezing is a lifesaver! I wrap each burrito individually in foil and place them all in a freezer bag. When I’m ready to eat, I just pop one in the oven right from frozen—heat at 350°F for 20-30 minutes works wonders. It’s as if it was freshly made.
Reheating
Besides oven reheating, I also zap mine in the microwave for 2–3 minutes, flipping halfway through so the warmth is even. To keep the tortilla from getting too soggy, I like to reheat it on a dry skillet for a minute or so afterward to crisp up the outside.
Frequently Asked Questions:
Absolutely! Just swap the tortillas for your favorite large gluten-free wraps. The fillings work perfectly with any tortilla or wrap you prefer.
You can adjust the heat by using milder salsa and skipping the pickled jalapeños or substituting them with mild green chilies. The recipe is very flexible to your taste buds’ needs.
Yes! You can swap the tofu for a soy-free egg substitute like JUST Egg, or try a chickpea flour scramble for a similar texture and taste.
They keep well for up to 3 months in the freezer when tightly wrapped. Just reheat straight from frozen for best results.
Final Thoughts
This Vegan Breakfast Burritos Recipe feels like a warm hug for your tastebuds every time I make it. It’s become a staple in my kitchen because it’s satisfying and flexible enough for different moods and days. I’m excited for you to try it—wrap one up, take a bite, and let’s make every morning a little more delicious together.
Print
Vegan Breakfast Burritos Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 burritos
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Delicious and hearty vegan breakfast burritos featuring creamy cashew queso, a savory potato and bean hash, and a flavorful tofu scramble. Perfect for a satisfying morning meal or prepping ahead for quick breakfasts.
Ingredients
Queso
- 1 ½ cups raw cashews
- ¾ cup medium chunky salsa
- ¼ cup pickled jalapeños
- ¼ cup juice from pickled jalapeño jar
- ¼ cup nutritional yeast
- ½ 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
- ½ 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
- ½ teaspoon black salt or regular salt
- ¼ teaspoon turmeric
The Rest
- 8 large tortillas
- optional hot sauce, avocado, pico de gallo, cilantro
Instructions
- Make the queso: Bring 3-4 cups of water to a boil and pour the hot water over the cashews. Let them soak for 5 minutes up to an hour. Drain and discard the soaking water. Add the cashews, salsa, pickled jalapeños and their juice, nutritional yeast, and salt to a high powered blender. Blend until very smooth, scraping down the sides if needed. Set aside.
- Make the hash: Heat olive oil in a large nonstick skillet over medium heat. Add diced russet and sweet potatoes, toss to coat with oil, then sprinkle with salt and pepper. Cover with a lid and cook for 10 minutes. Remove the lid, increase heat to medium-high, add diced red bell pepper, and cook for about 15 minutes, stirring occasionally, until potatoes are cooked and golden brown. Lower heat to medium, add minced garlic, and cook for 1-2 minutes, stirring to avoid burning. Remove from heat and stir in drained pinto beans.
- Make the tofu scramble: Heat a tablespoon of olive oil in a skillet over medium heat. Drain tofu and crumble into the pan. Cook, stirring frequently, for 3-4 minutes until most water evaporates. Add nutritional yeast, black salt or regular salt, and turmeric; stir well. Cook for another 5-10 minutes, then remove from heat. Pour the prepared queso into the tofu scramble and mix thoroughly.
- Assemble the burritos: Lay a tortilla flat on a surface. Spoon some tofu scramble with queso onto it, then add a generous portion of the hash. Add optional hot sauce, cilantro, pico de gallo or avocado if desired. Fold the sides of the tortilla over the filling and roll tightly, tucking in edges as you go. For a crisp finish, lightly oil a pan and pan-fry each burrito about 3 minutes per side until golden brown.
- Serving and storing: Serve immediately or wrap tightly in foil or plastic wrap and freeze. To reheat frozen burritos, warm in an oven at 350 degrees Fahrenheit for 20-30 minutes wrapped in foil, or microwave for 2-3 minutes, flipping halfway until thoroughly warm.
Notes
- Use large gluten free tortillas to make this recipe gluten free.
- For lower sodium, use salt free canned beans and reduce salt in queso, hash, and tofu scramble.
- For a soy-free option, substitute tofu scramble with JUST Egg or a chickpea scramble.
Nutrition
- Serving Size: 1 burrito
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 0 mg
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