There’s nothing quite like the cozy goodness of a warm, flavorful burrito first thing in the morning. This Vegan Breakfast Burritos Recipe is a total game changer — packed with creamy cashew queso, crispy hash, and perfectly spiced tofu scramble that feels indulgent but is completely plant-based. Trust me, once you try it, it might become your new go-to weekend brunch.
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Why You'll Love This Recipe
This Vegan Breakfast Burritos Recipe hits all the marks for me — it’s hearty, creamy, and packed with texture. Plus, it’s the kind of recipe you can make ahead, freeze, and pull out whenever you need a filling, nourishing meal. Honestly, it’s like a warm hug in tortilla form.
- Rich cashew queso: A luscious, tangy sauce that brings everything together beautifully, without any dairy.
- Perfectly crispy hash: A satisfying combo of russet and sweet potatoes with bell peppers that add flavor and color.
- Simple tofu scramble: Fluffy, flavorful, and folded into the queso for extra creaminess.
- Make-ahead friendly: Assemble, freeze, and reheat easily for quick breakfasts or snacks during a busy week.
Ingredients & Why They Work
Each ingredient has a purpose here and helps build layers of flavor and texture. From creamy cashews that mimic cheese to hearty potatoes that crisp up just right, these components combine to make a deliciously balanced Vegan Breakfast Burritos Recipe. Here’s a quick overview of what you’ll need and why they’re key players.
- Raw cashews: Soaked briefly to soften, cashews create the base for a creamy, dairy-free queso that's tangy and rich.
- Medium chunky salsa: Adds brightness and a little heat to the queso.
- Pickled jalapeños: Their acidity and spice give the queso a punch without overwhelming the palate.
- Nutritional yeast: Brings a cheesy, umami depth essential for vegan cheese sauces and the tofu scramble.
- Russet and sweet potatoes: Together they offer a wonderful contrast—russets crisp up beautifully, while sweet potatoes add sweetness and moisture.
- Red bell pepper: Adds a pop of color and a gentle crunch.
- Garlic cloves: Just a touch to enhance the savory notes in the hash.
- Pinto beans: These add some protein and creaminess to the hash filling.
- Extra-firm tofu: The star for that scrambled “egg” texture with a subtle flavor boost from turmeric and black salt.
- Large tortillas: Your vehicle for wrapping all those delicious fillings—it’s important to use ones that hold up well when wrapped and cooked.
Make It Your Way
I love playing around with this Vegan Breakfast Burritos Recipe, and you should too! Whether you like extra spice, a different kind of bean, or a gluten-free tortilla, this recipe is super adaptable. The kitchen is your playground here.
- Variation: Sometimes I swap the pinto beans for black beans for a slightly different flavor and texture, which adds a nice earthy tone.
- Spice level: If you crave more heat, toss in extra jalapeños or drizzle on hot sauce right before rolling up the burrito.
- Gluten-free: I’ve successfully made these with large gluten-free tortillas, and they hold up just fine, though they can be a bit less pliable.
- Other protein options: For a soy-free twist, try scrambling chickpeas or using a JUST Egg substitute instead of tofu.
Step-by-Step: How I Make Vegan Breakfast Burritos Recipe
Step 1: Soak and blend the cashew queso
Start by boiling some water (I like using my trusty tea kettle for this). Pour it over the raw cashews and let them soak for about 5 minutes, or up to an hour if you plan ahead. This softens the cashews just enough to blend into a smooth, velvety queso. After draining, blend them with salsa, pickled jalapeños (and their juice), nutritional yeast, and salt until silky smooth. I usually stop to scrape down the sides a couple of times to get it perfectly creamy. Set this cheesy magic aside for later.
Step 2: Cook the hash to golden perfection
Heat olive oil in a large nonstick skillet over medium heat. Toss in the diced russet and sweet potatoes, coating them well in oil, then sprinkle with salt and pepper. Cover with a lid and let them steam and soften for about 10 minutes. Then remove the lid, crank the heat up a bit, and add the diced red bell pepper. Cook, stirring occasionally, until the potatoes are beautifully crisp and golden—usually around 15 minutes. Finally, stir in the minced garlic and cook it just long enough to release its aroma—about 1 to 2 minutes—then fold in the rinsed pinto beans and remove from heat.
Step 3: Make the tofu scramble with a golden twist
In a separate skillet, warm a tablespoon of olive oil over medium heat. Drain the extra-firm tofu, crumbling it directly into the pan with your hands—this is the fun part because it feels just like breaking up eggs. Cook, stirring frequently, for 3 to 4 minutes to cook off excess moisture. Then sprinkle in the nutritional yeast, turmeric (for that lovely golden color), and black salt—this last one adds the savory 'eggy' flavor, but you can use regular salt if you don’t have it. Cook everything together for 5 to 10 minutes until the tofu scramble is dry to touch but still tender. Remove the pan from heat, then stir the cashew queso into the scramble for extra creaminess and flavor.
Step 4: Assemble and cook your burritos
Lay a tortilla flat on your workspace. Spoon on a generous amount of the tofu queso scramble, then add a hearty scoop of the potato and bean hash. If you want some extra zing, sprinkle on fresh cilantro, pico de gallo, or a drizzle of hot sauce—just keep it minimal if freezing later. Fold the sides over the filling, then roll it tightly, tucking in the edges as you go. To finish, you can pan-fry them in a little oil until each side is golden and crispy—this step is optional but oh so worth it.
Top Tip
Making this Vegan Breakfast Burritos Recipe taught me that layering flavors and textures is key—don’t rush the hash, and blending the queso until ultra smooth really makes the difference. These tips came from a few trials where I learned what works best in my kitchen.
- Cashew soaking time: Even 5 minutes in hot water works wonders, but if you can soak longer, the queso gets even creamier.
- Cook the hash uncovered in the last step: This helps the potatoes crisp instead of just steaming and keeps the texture interesting.
- Use black salt sparingly: It really adds depth but can be overpowering if you add too much—start with half a teaspoon and taste.
- Rolling the burritos tightly: Makes a big difference, especially if you plan to freeze them. A snug roll holds everything together perfectly.
How to Serve Vegan Breakfast Burritos Recipe
Garnishes
I usually top mine with fresh chopped cilantro and a dollop of pico de gallo for brightness, plus a slice or two of creamy avocado. A drizzle of your favorite hot sauce awakens the flavors beautifully, especially if you're like me and enjoy a little heat in the morning.
Side Dishes
These burritos pair wonderfully with fresh fruit salad or a simple green salad dressed lightly with lime and olive oil. On lazy weekend mornings, I love serving them alongside some crispy oven-baked hash browns for extra crunch.
Creative Ways to Present
For brunch gatherings, I once sliced these burritos into pinwheel bites and served them with an assortment of salsas and guacamole—it was a total hit! Wrapping them in colorful parchment and tying with twine also makes for a cute presentation if you’re making them for a crowd.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover burritos tightly in foil or plastic wrap and store them in the fridge for up to 3 days. When you take one out, you’ll find the flavors have melded together even more, which I actually love!
Freezing
Freezing is a huge time-saver with this recipe. I individually wrap each burrito in foil or parchment, then pop them all in a freezer bag. They keep well for up to 2 months. When I’m short on time, I just grab one from the freezer for a super quick meal.
Reheating
To reheat, wrap the frozen burrito in foil and bake at 350°F for about 20-30 minutes until hot throughout. For a faster option, microwave for 2–3 minutes, flipping halfway to ensure even warming. Pan-frying after reheating gives a wonderful crispy shell — just what you want!
Frequently Asked Questions:
Absolutely! This recipe is designed to be made ahead. You can assemble the burritos, wrap them tightly, and freeze for up to two months. They’re perfect for busy mornings when you need a quick, satisfying meal.
I recommend using large burrito-sized tortillas that are sturdy enough to hold all the filling without tearing. Flour tortillas work great, but gluten-free tortillas can also do the trick. Just be a bit gentler when rolling.
They have a gentle spicy kick from the pickled jalapeños in the queso, but it’s pretty mild overall. You can always add more hot sauce or fresh jalapeños if you want extra heat. It’s totally customizable to your spice tolerance.
Yes! If you’re avoiding soy, you can use a chickpea scramble or a plant-based egg substitute like JUST Egg instead of tofu. Both work really well and still give you that scrambled texture and protein boost.
Final Thoughts
This Vegan Breakfast Burritos Recipe has been a favorite in my kitchen for its balance of creamy, crunchy, and comforting textures. It reminds me of those relaxed weekend mornings when you want something delicious but still healthy. I hope you enjoy making it as much as I do, and remember: don’t be afraid to make it your own. Once you get the hang of it, these burritos become a lifesaver for busy mornings or casual brunches with friends.
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
These Vegan Breakfast Burritos are packed with a flavorful tofu scramble, hearty hash of potatoes and beans, and a creamy cashew queso. Perfect for a fulfilling plant-based morning meal, these burritos can be customized with your favorite toppings and are freezer-friendly for easy meal prep.
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: Soak the cashews by boiling 3-4 cups of water and pouring it over the cashews. Let soak for 5 minutes up to an hour. Drain and discard the soaking water. Blend cashews with salsa, jalapeños, pickled jalapeño juice, nutritional yeast, and salt until very smooth, scraping the blender sides as needed. Set aside.
- Make the hash: Heat olive oil over medium heat in a large nonstick skillet. Add diced russet and sweet potatoes, toss to coat in oil, sprinkle with salt and pepper, cover with lid and cook for 10 minutes. Remove lid, increase heat to medium-high, add diced red bell pepper and cook for about 15 minutes, stirring occasionally until potatoes are cooked through and golden brown. Reduce heat to medium, add minced garlic and cook for 1-2 minutes stirring to avoid burning. Remove from heat and stir in the drained pinto beans.
- Make the tofu scramble: Heat 1 tablespoon olive oil in a skillet over medium heat. Drain tofu and crumble into the pan by hand. Cook stirring frequently for 3-4 minutes until most water evaporates. Add nutritional yeast, black salt, and turmeric, stirring to combine. Cook an additional 5-10 minutes. Remove from heat and stir in the prepared cashew queso.
- Assemble the burritos: Place a tortilla flat. Add tofu scramble with queso followed by a generous portion of the hash. Add optional hot sauce, cilantro, avocado, pico de gallo, or other preferred toppings (avoid extra if freezing). Fold in sides and roll the burrito, tucking edges as you go.
- Optional pan-fry: If desired, coat a pan with oil and fry burritos on each side until golden brown, about 3 minutes per side.
- Serve or store: Serve immediately or wrap tightly in foil or plastic wrap and freeze. To reheat frozen burritos, warm in an oven at 350 degrees F for 20-30 minutes wrapped in foil or microwave for 2-3 minutes, flipping halfway through, until heated through.
Notes
- Gluten free – Use large gluten free tortillas instead of regular tortillas.
- Lower sodium – Use salt-free canned beans and reduce added salt in queso, hash, and tofu scramble.
- Soy free – Substitute tofu scramble with scrambled JUST Egg or chickpea scramble.
- For crispier burritos, pan-fry after assembling to create a golden exterior.
- Cashew soaking time can vary from 5 minutes to 1 hour depending on blender strength; longer soaking yields creamier queso.
Nutrition
- Serving Size: 1 burrito
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 0 mg
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