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square image of a close up vegan breakfast burrito with eggy mixture and potato veggies
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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 Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American, Mexican
Servings: 8 burritos
Calories: 476kcal
Author: Nora Taylor

Ingredients

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

The Rest

  • 8 large tortillas
  • optional hot sauce, avocado, pico de gallo, cilantro
US Customary - Metric

Instructions

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 water, 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.

Notes

  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.

Nutrition

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