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
Scale
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: 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
