Delicious and easy to make Vegan Breakfast Burritos are loaded with tofu scramble, vegan queso and easy potato veggie hash. They freeze perfectly for quick and filling weekday morning breakfasts!

Want more savory vegan breakfast ideas? Try my Vegan Breakfast Sandwiches (freezer friendly), The Best Tofu Scramble and JUST Egg Omelette.

burrito cut in half with foil around it on wood board with eggy mixture plus veggies

There isn’t usually time for fluffy pancakes or vegan omelettes during busy weekday mornings. We need a meal or snack that is filling, nutritious and full of flavor to grab and head out the door.

If you’re in the mood for something savory, try these Vegan Breakfast Burritos. They’re made with filling ingredients like eggy tofu scramble mixed with an incredible vegan queso, and breakfast hash with potatoes and beans.

Breakfast burritos are the best option to enjoy when you need a change from your usual overnight oats or green smoothies. Warm, savory, and satisfying, this protein-packed breakfast will keep you full for hours. 

How to make vegan breakfast burritos

Find the complete recipe with measurements in the recipe card below.

First, make the super easy vegan queso in your blender. Set aside while you make the hash.

For the breakfast hash, all you need to do is warm oil in a large skillet and add the potatoes (I used a combination of sweet and yellow). Stir to coat in the oil, sprinkle with salt and pepper, cover and cook for about 10 minutes.

Uncover and add the red pepper and cook for another 15 minutes, until the potatoes and cooked and golden. Lastly, add the garlic, cook for a minute, then remove from heat and stir in the drained and rinsed beans.

breakfast hash in pan with sweet and regular potatoes, red pepper and beans

Next, make the easy tofu scramble. Stir the delicious queso into the tofu scramble. YUM.

Lastly, assemble the burritos by laying a large tortilla flat. Add some of the tofu-queso mixture, followed by the hash. You can add anything else you want, like avocado slices, vegan sour cream, pico de gallo, cilantro or hot sauce, but I keep them simple for freezing.

Fold the sides over the filling and roll up, tucking the edges as you go.

tortilla on wood board with veggie potato beans and eggy mixture

Frequently Asked Questions

Do breakfast burritos freeze well?

Yes, that’s my favorite thing about this recipe. Wrap each one in foil or other wrap and place in a freezer friendly bag or container. Freeze for up to 3 months.

What is the best way to reheat frozen breakfast burritos?

Since I’m usually in a hurry, I just wrap in a paper towel and microwave them for 1 minute, then flip and microwave for 1-2 more minutes, until warm in the middle.

You can also bake at 350 degrees F wrapped in foil in the oven for about 20-30 minutes.

How do I prevent a soggy burrito?

Don’t add a lot of liquid in the filling, like watery salsa, especially if freezing. Make sure your tofu scramble isn’t super watery; cook the water from the tofu off, then mix in the queso.

What else can I add to vegan breakfast burritos?

Pickled red onions, tempeh bacon, vegan sausage, chorizo, vegan sour cream, pico de gallo, hot sauce, cilantro and/or avocado.

yellow eggy looking mixture in vegan breakfast burrito, a hand holding a cut in half burrito
square image of a close up vegan breakfast burrito with eggy mixture and potato veggies
5 stars (6 ratings)

Vegan Breakfast Burritos

Delicious and easy to make Vegan Breakfast Burritos are loaded with tofu scramble, vegan queso and easy potato veggie hash. They freeze perfectly for quick and filling weekday morning breakfasts!
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 8 burritos



  • 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


  • 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

The Rest

  • 8 large tortillas
  • optional hot sauce, avocado, pico de gallo, cilantro


Make the queso

  • Soak the cashews: Bring 3-4 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.
  • Blend: Drain the cashews, discard the soaking water and add to a high powered blender. Add the salsa, jalapeños and the juices, nutritional yeast and salt and blend until very smooth. Scrape down the sides of the blender if needed. Set aside.

Make the hash

  • Warm the oil over medium heat in a large nonstick skillet. Add the potatoes and toss them to coat with oil, sprinkle with salt and pepper, then place a lid on the pan and cook for 10 minutes.
  • Remove the lid and increase the heat to medium-high. Add the red bell pepper and cook for another 15 minutes or so, stirring occasionally, until the potatoes are cooked and golden brown.
  • Lower the heat to medium and add the garlic and cook for 1-2 more minutes, stirring so it doesn't burn. Remove from heat and stir in the beans.

Make the tofu scramble

  • Heat a tablespoon of olive oil in a skillet over medium heat. Remove the tofu from the package and drain the water. Crumble the tofu into the pan with your hands then cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
  • Add the nutritional yeast, black salt and turmeric and stir into the tofu. Cook for 5-10 minutes.
  • Remove from heat. Pour the queso into the pan with the tofu scramble and stir.

Assemble the burritos

  • Place a tortilla flat. Add some tofu scramble with queso, followed by a generous serving of the hash. Add hot sauce, cilantro, tomatoes or anything else you like (but avoid adding anything more if freezing).
  • Fold the sides of the tortilla over the filling, then roll, tucking the edges as you go.
  • If desired, coat a pan with oil and pan fry the burritos on each side until golden brown, about 3 minutes on each side.
  • Serve immediately, or wrap each one tightly in foil or other wrap and freeze. To reheat a frozen burrito, wrap in foil and warm in the oven at 350 degrees F for 20-30 minutes, or microwave for about 2-3 minutes flipping halfway through, until warm.


  1. Gluten free – Use a large gluten free tortilla.
  2. Lower sodium – To keep these lower in sodium, use salt free canned beans, and don’t add as much salt to the queso, hash or tofu scramble. 
  3. Soy free – Use scrambled JUST Egg instead of tofu, or chickpea scramble.


Serving: 1of 8 burritos | Calories: 476kcal | Carbohydrates: 57g | Protein: 18g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 1115mg | Potassium: 932mg | Fiber: 9g | Sugar: 8g | Vitamin A: 8672IU | Vitamin C: 25mg | Calcium: 178mg | Iron: 5mg
Course: Breakfast
Cuisine: American, Mexican
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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    1. I’m sorry, that was a typo. You don’t need to add any water to the queso, the liquid comes from the salsa and jalapeno juice. Sorry about that, I’ll fix it now!

  1. Delicious! The queso is the star of the show. Next time I might oven roast the potatoes instead, as I made a mess of them in the pan (probably not enough oil or too crowded). I plan to freeze them and see how it goes as a healthier grab and go option. Thank you.

  2. Wow, what a fantastic recipe. The burritos are delicious. The recipe took a bit of time but it’s very straightforward and it’s totally worth it because now I have seven yummy frozen burritos (I ate one already). Thanks Nora for a great savory breakfast recipe.

    1. If you use mild pickled jalapeños, there won’t be almost any spice, the queso is really not spicy (unless you use hot salsa and hot jalapeños). But I suppose you could leave it out, or just use the juice but not the peppers. Or sub a 4 ounce can of mild green peppers from a can.

  3. These are amazing! They keep me full for a long time! I love the mix of protein and carbs to get me going in the morning!

  4. These are amazing! I’ve been making them every week paired with your queso blanco instead of cheese. So delicious! I also add peppers, mushrooms and onions to the potatoes. Yummy! Thanks for another awesome recipe, Nora! 

  5. Norah, these were great!   I used Violife’s epic mature cheddar and loved the flavor it added.  I mixed in some Benevolent Bacon, but think next time I’ll switch that out for apple sage Field Roast sausages (my go to for scrambles and lots of other things).  For toppings I added diced avocado, salsa, and hot sauce (a combination of Secret Aardvark’s habanero and green hot sauces was perfect).  I’m glad to have another savory breakfast option to throw into the rotation and I’m looking forward to reheating the burritos that I froze!

    1. Hi Danielle. I absolutely love having frozen burritos on hand! They make a quick and wonderful breakfast! Thank you for sharing your wonderful feedback and ideas on the burritos! I’m so glad you are enjoying them! Happy cooking!

  6. This was fantastic and I,m not vegan, just vegan curious 🙂 ( to be honest I didn,t use vegan cheese , I used lite Mexican because thats what I had) but everything else was perfect. Sue

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