The best vegan breakfast burrito recipe made with scrambled tofu and homemade slow roasted vegan breakfast hash.
Easy to freeze vegetarian and vegan breakfast.
Vegan breakfast burritos. With tofu cooked in homemade enchilada creamy cashew sauce (that tastes like queso.) And crispy slow roasted hash. YOU GUYS.
I am unbelievably excited to share this recipe with you today!
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.
A good breakfast burrito is packed full of flavor and easily freezable, and this vegan breakfast burrito does not disappoint.
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.
Even my husband who dips about everything in sour cream or salsa ate these vegan burritos as is!
This sauce is what we are cooking the tofu in.
All you’ll need is: enchilada sauce, roasted cashews, salsa, and nutritional yeast.
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!
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.
On each tortilla, add a heaping of tofu, and follow it up with fresh cilantro.
Top with a big scoop of crispy amazing vegan breakfast hash 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.
I mean just look at all that roasted goodness!
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!
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.
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!”
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.
Just wrap the prepared burritos in tin foil, and place in a ziploc bag in the freezer.
I heated mine up for around 4 minutes in the microwave.
Depending on your microwave, it should heat in around 2-4 minutes.
The verdict? Just as good the next day from frozen.
These are literally the best breakfast burritos I have ever eaten!
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 douse 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!
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!
More Vegan Breakfast recipes I love:
Click below to pin this vegan breakfast burrito recipe:
The Best Vegan Breakfast Burrito
The best vegan breakfast burrito recipe with scrambled tofu and slow roasted vegan breakfast hash
- 1 batch of Simple Vegan Breakfast Hash (see instructions)
- 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
- Make one batch of simple vegan breakfast hash according to instructions
- In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth
- Drain tofu and pat dry
- Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture
- Heat tofu to medium high and add the the sauce from the blender, lime juice, and salt
- Cook tofu for 10 - 15 minutes, or until tofu starts to become a little less soft
- Assemble burritos using the tofu, chopped cilantro, and then a scoop of hash
- Serve immediately or freeze (see post for instructions)
Did you make this recipe? I would love it if you left a star rating below!