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
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: 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
