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The Best Vegan Breakfast Burrito

The best vegan breakfast burrito recipe made with scrambled tofu and homemade crispy potato hash. Meal prep and fill your freezer with a batch of these delicious burritos! 

The BEST vegan breakfast burrito recipe

Vegan breakfast burritos.

With tofu cooked in homemade enchilada creamy cashew sauce (that tastes like queso.)

And crispy slow roasted hash.

YOU GUYS.

I kind of don’t even know how to express how incredible this recipe is.

I am unbelievably excited to share it with you today!

Tvegan breakfast burrito

One of the recipes that you guys seem to love is my Simple Vegan Breakfast Hash.

Several of you commented 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 breakfast ideas

A good breakfast burrito is packed full of flavor and easily freezable, and this vegan breakfast burrito does not disappoint.

It is so great for busy mornings!

How to make this vegan breakfast burrito

There are only 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.

You can dip it in salsa if you want, but I just eat mine plain!

Even my husband who dips about everything in sour cream or salsa ate these vegan burritos as is.

cashew enchilada 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.

One reader asked if you need to soak the cashews first and the answer is no.

Since the cashews are roasted instead of raw, you can just blend them right up!

cashew enchilada sauce

It basically tastes like a velveety smooth vegan queso dip.

In fact, I’m going to have to create a vegan queso dip based off of this sauce, because the flavor is just CRAZY good.

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

scrambled tofu

Once you scramble the tofu, add the sauce and cook 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.

That sounds like a weird way to describe it, but that is what it looks like to me!

breakfast hash

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!

breakfast burrito

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!

vegan burrito

I mean just look at all that roasted goodness!

Those crispy edges on the hash is where all that crazy flavor comes from.

Slow roasted potatoes are the best kind of potatoes!

vegan breakfast burrito recipe

I can’t lie, I am absolutely drooling over my keyboard right now.

I had one of these for breakfast to make sure that they froze well (anything in the name of recipe testing) and I am already craving another one!

vegan recipes

This vegan breakfast burrito is so full of protein that I was full for hours after just one.

These are perfect for a protein packed breakfast that you can prep ahead and freeze for busy mornings.

breakfast burrito

I really can’t do the flavor justice by my words.

It has SO much flavor that it is just insane.

I seriously could eat these every morning and never get sick of them!

Reviews on these vegan breakfast burritos

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!

From 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!”

From 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!!!

You are now my “go to” breakfast burrito fix. I am headed to check out more of your recipes. Thank you!!!!”

From 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!

Both hubby and 11 yo son raved about these burritos and insisted this become a staple.”

From Susan: “Thank. goodness I found your blog! Best vegan and vegetarian recipes yet! I’m off to make a batch of breakfast burritos! Thank you!”

From Jennifer G: “OMG!!!!! There are no words to describe how friggin good these are!!!

Let’s put it this way, my picky 2-year old just stole the burrito from my plate and is going in!!!

So glad you posted this recipe!! Will definitely be a staple breakfast in this home!”

breakfast

This recipe makes 8 very large burritos.

We had some for dinner after I tested this recipe, and I froze the remainder of them for easy breakfasts.

meal prep vegan breakfast

Just wrap the prepared burritos in tin foil, and place in a ziploc bag in the freezer.

I fit about 4 burritos per gallon sized ziploc bag.

meal prep recipe

I heated mine up for around 4 minutes in the microwave.

Depending on your microwave, it should heat in around 2-4 minutes.

frozen vegan breakfast burritos

The verdict? Just as good the next day from frozen.

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

vegan breakfast burrito with foil

That is really saying something, as I am a former breakfast burrito addict.

For awhile last year, I was addicted to a frozen breakfast burrito from the store that was also vegan.

The difference? I had to absolutely drown it in hot sauce or I didn’t care for the flavor plain.

These homemade vegan breakfast burritos NEED NO HELP.

They are perfect as is!

The BEST vegan breakfast burrito recipe

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite so I can see your recipe creations!

The BEST vegan breakfast burrito recipe you’ll ever try! Made with scrambled tofu and crispy vegan breakfast hash. #veganbreakfastburrito #veganbreakfast #vegan #breakfastburrito

Vegan breakfast burrito recipe

Yield: 8 burritos

The Best Vegan Breakfast Burrito

The BEST vegan breakfast burrito recipe you’ll ever try! Made with scrambled tofu and crispy vegan breakfast hash. #veganbreakfastburrito #veganbreakfast #vegan #breakfastburrito

The best vegan breakfast burrito recipe with scrambled tofu and slow roasted vegan breakfast hash

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 batch of Simple Vegan Breakfast Hash
  • 14 oz extra firm tofu
  • 8 oz enchilada sauce
  • 1 cup roasted salted cashews
  • 1/2 cup medium spicy chunky salsa
  • 1/4 cup nutritional yeast
  • Juice of 1 lime
  • 1/2 teaspoon sea salt
  • 8 large whole wheat tortillas
  • chopped cilantro

Instructions

  1. Make one batch of simple vegan breakfast hash according to instructions
  2. In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth
  3. Drain tofu and pat dry
  4. Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture
  5. Heat tofu to medium high and add the the sauce from the blender, lime juice, and salt
  6. Cook tofu for 10 - 15 minutes, or until tofu starts to become a little less soft
  7. Assemble burritos using the tofu, chopped cilantro, and then a scoop of hash
  8. Serve immediately or freeze (see post for instructions)

Notes

To make this stretch for more burritos, use smaller tortilla shells and it will yield more medium sized burritos.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 846mgCarbohydrates: 27gFiber: 7gSugar: 5gProtein: 12g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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Lisa charters

Sunday 20th of September 2020

This was amazing, and I will definitely make again. This could totally be a lunch or dinner too. I replaced the sea salt with black salt in the sauce, to give the tofu a bit more of an eggy flavor. I also added just a 1/4 t each of mustard seed powder and tumeric. Beautiful!!! Thank you so much for this recipe!! Who says vegans only eat salad?!!

Vivian

Thursday 3rd of September 2020

Hi, I would love to make these but my husband is allergic to all tree nuts. Is there anything else I can substitute for the cashews? Could I use soy nuts?

Joy Shull

Friday 4th of September 2020

I have not tried substituting another nut for this, I'm sorry! If anyone else has please leave Vivian a comment :)

F ay jackson

Sunday 3rd of May 2020

I made the hash and the burritos a couple weeks ago. They are wonderful wonderful wonderful. I didn’t have cilantro so I substituted oregano. And they still turned out amazing. So I am making them again. This time I use my food processor for the potatoes to cut down my cooking time so we will see how that turns out. I also made mine with plant-based breakfast sausage half tofu. So delicious. Then later With my leftovers I did try red kidney beans and black beans you can add all kinds of stuff to this why don’t wonderful recipe you are fantastic

Jenn

Sunday 3rd of May 2020

I just made the queso this morning for breakfast burritos - i used just egg with kamala namak and hash browns.. it is amazing! My husband and 10 year old son loved it!! I'll try with your hash soon, but this was an awesome and fast way to make a good breakfast be awesome!

Julie Merson

Tuesday 3rd of March 2020

Truly outstanding. For the salsa I used half mild and half ghost pepper, and dude it was the perfect blend. Upon the second time making them, I sautéed some veggies along with the onions in the potato hash, added some avocado, and topped the cilantro with several grinds of black pepper and holy COW were they incredible!!

Joy Shull

Saturday 14th of March 2020

So glad you enjoyed the recipe Julie!