The Best Vegan Breakfast Burrito

The best Vegan Breakfast Burrito recipe made with “cheesy” scrambled tofu and a crispy potato hash. The most delicious vegan breakfast recipe!

Vegan Breakfast Burritos

These vegan breakfast burritos will be the most delicious breakfast that you ever eat. This unique combination of flavors is unlike anything you have ever tasted before and the flavor is absolutely delicious!

Just read the reviews at the bottom of this post!

These burritos are made with tofu cooked in homemade enchilada creamy cashew sauce (that tastes like vegan queso.)

Paired with a crispy potato hash, this recipe is packed full of so much flavor! I cannot express how incredible this recipe is, but just read the comments below and they speak for themselves!

“I don’t review recipes a lot, but feel this one deserves it. I come back to this over and over again. They really are SO good!!” -Taylor

Several of my readers have told me how hard it was to find vegan breakfast options that weren’t smoothies or oatmeal.

While I love smoothies and oatmeal, everybody deserves to have some savory breakfast deliciousness in their lives!

Enter the best vegan breakfast burritos ever: freezer friendly, packed full of huge flavor, and even gluten free if you use gluten free tortillas.

• vegan queso

Ingredients Needed

• Sweet Potato
• Russet Potatoes
• Onion and Garlic
• Extra Firm Tofu
• Enchilada Sauce
• Roasted Cashews
• Salsa: I use medium spicy
• Nutritional Yeast
• Fresh lime
• Spices & Olive Oil
• Tortillas: to make this recipe gluten free, use gluten free tortillas.
• Chopped Cilantro

There are two components of this burrito: the scrambled tofu and the vegan breakfast hash. The homemade sauce for the tofu is so creamy and flavorful that you don’t even need condiments for dipping.

How to make vegan breakfast burritos

Step 1: Start by making your hash first. This will take awhile to cook in the oven so go ahead and get this started.

Chop up the russet potatoes and sweet potato and toss them with the olive oil and spices. Place it in the oven at 450 degrees.

Step 2: Make the “cheesy” cashew sauce.

This sauce is what we are cooking the tofu in. All you’ll need is: enchilada sauce, roasted cashews, salsa, and nutritional yeast. Mix it all up in your high speed blender until smooth.

Kitchen tips

I find that a high speed blender gets this sauce the very smoothest, but I have also used a food processor in a pinch. Just try to get it as smooth as you can.

Do you need to soak the cashews first?

No. Since they are roasted instead of raw, they will blend smoothly. Raw cashews will not blend as smoothly. This sauce tastes like a vegan style queso dip.

I use a similar sauce in my vegan quesadillas and it is amazing!

Step 3: Scramble the tofu, then add the sauce and cook that for around 10-15 minutes, or until it’s a little less mushy. The tofu will look a little like a buffalo dip texture almost. It will still be soft, but a lot of the sauce will absorb into the tofu so that it dries out some.

Step 4: Finish making the hash by making the garlic and onion mixture. Cook that up and add it to the finished roasted potatoes.

Once your hash and tofu are done cooking, chop up some fresh cilantro and you are ready to start assembling your burritos!

On each tortilla, add a heaping of tofu, and follow it up with fresh cilantro. Top with a big scoop of crispy amazing hash, roll it up, and you’re ready to eat!

I’m one of those people who needs to have texture when I’m eating. The tofu is soft in this recipe, so the crunch of the roasted potatoes adds extra chewiness and texture.

The textures play off each other so well and it ends up being the perfect bite!

This vegan breakfast burrito is perfect for a quick breakfast that you can prep ahead and freeze for busy mornings.

• vegan style queso dip
• vegan quesadillas

Reader Reviews

Here are just some of the comments I have gotten so far. If you try it, be sure to leave me a comment on the post!

Lynz: “DUDE. I just tried these the other day and oh my word let me just say that I will be reusing this recipe over and over because I don’t think I will ever get tired of these! Thanks so much!”

Becky: “You are right! These are the best breakfast burritos!The hash and the sauce were both yummy on their own and I was afraid I would taste so much of them there would not be enough to put together. But – assembled- they are simply heavenly!!

Jaclyn: “Wow!!! These were AMAZING! It takes time to roast the potatoes then cook the tofu mixture but sooooo worth it and the bonus is, I have two burritos that were leftover and now in the freezer for a quick weekday breakfast!

How to store

Wrap each of the prepared burritos individually in aluminum foil, then place them into a ziploc bag in the freezer. I can fit around 4-5 burritos per gallon sized bag.

To heat them up again, remove the foil and place the burrito on a plate. Microwave on high for one minute, flip, then microwave another minute. I then cut mine in half and microwave one more minute to make sure it is heated through.

What I really love about these is that they taste just as good if not better when reheated from frozen.

These are literally the best breakfast burritos I have ever eaten!

More Vegan Favorites

• Vegan Enchiladas
• Vegan Chicken Salad
• Vegan Taco Casserole
• The Best Vegan Stuffing
• Vegan Blueberry Peach Crisp

A good breakfast burrito is packed full of flavor and easily freezable, and this vegan breakfast burrito does not disappoint. You have to try these!

Nutrition

• Calories: 333kcal
• Carbohydrates: 41g
• Protein: 11g
• Fat: 15g
• Saturated Fat: 3g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 8g
• Sodium: 748mg
• Potassium: 597mg
• Fiber: 4g
• Sugar: 6g
• Vitamin A: 3424IU
• Vitamin C: 8mg
• Calcium: 86mg
• Iron: 3mg