The Best Vegan Breakfast Burrito
on Jan 01, 2019, Updated Jan 20, 2025
The best Vegan Breakfast Burrito recipe made with “cheesy” scrambled tofu and homemade crispy potato hash. Meal prep and fill your freezer with a batch of these for quick and delicious breakfasts!
The Best Vegan Breakfast Burritos You’ll Ever Eat
These vegan breakfast burritos may be the most delicious breakfast that you ever taste!
Just read the reviews if you don’t want to take my word for it.
“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
These burritos are made with tofu cooked in homemade enchilada creamy cashew sauce (that tastes like vegan queso.)
This unique combination of flavors is unlike anything you have ever tasted before and the flavor is absolutely delicious!
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!
One of my most popular vegan recipes 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.
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
- 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.
You can your burrito 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.
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.
Joy’s Tip
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!
I first published this recipe more than 6 years ago and I made them again the other day and they were just as delicious as I remembered!
This vegan breakfast burrito is perfect for a quick breakfast that you can prep ahead and freeze for busy mornings.
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
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!
The Best Vegan Breakfast Burritos
Ingredients
- 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
- 1 lime, juiced
- 1/2 teaspoon salt
- 10 tortillas
- chopped cilantro, for topping
For the hash
- 1 batch Simple Vegan Breakfast Hash
Instructions
- Make one batch of the vegan breakfast hash according to the instructions. This will take the longest to cook so you can work on the rest of the recipe while this is in the oven.
- In a high speed blender, blend together the enchilada sauce, roasted cashews, salsa, and nutritional yeast until completely smooth.
- Drain the tofu and pat it dry.
- Add the tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture.
- Heat the tofu to medium high and add the the sauce from the blender along with the lime juice and salt.
- Cook the tofu for 10-15 minutes, or until it starts to become a little less soft. The tofu will absorb a lot of the sauce and start to dry out.
- Warm up the tortilla shells in the microwave first to make it easier to roll them up once you add the filling.
- Assemble the burritos by adding a scoop of the tofu, chopped cilantro, and then top with a scoop of the vegan breakfast hash. Roll them up.
- Serve immediately or freeze for later.
- To freeze the burritos, wrap each individual one in foil, then place in an airtight ziploc bag in the freezer. To reheat, remove from foil and place on a microwave safe plate. Heat until hot throughout (2-3 minutes).
Do you know how much protein is in each burrito? I am thinking of adding some kale and perhaps pinto beans but I would love to know how much protein is already included!
Hi Abby,
Nutrition information is not yet available (coming soon hopefully!), but there are a number of free online calculators that you can use to calculate it!
Can i subtitite cashews with something else ? I am intolerant to cashews…
Unfortunately, the recipe has only been tested by me using cashews. Perhaps someone else has tried it without and can comment?
@Joy Shull, try almonds!
These were the best and I know I will make them every other week! I was out of enchilada sauce and really wanted to make these when I saw the recipe so I substituted Salsa Verde for the enchilada sauce in the recipe, now tonight I am trying them both ways. I loved them with the salsa verde!
I’m so glad you enjoyed the recipe, salsa verde sounds like a delicious twist!
Yes, yes, a hundred times yes! First of all, just the potato hash alone I will be making for all future brunch/holiday breakfast meals. It’s that good! But the tofu scramble and potatoes together make these the vegan Breakfast burritos I’ve been looking for my whole life.
I’m so glad you loved the recipe as much as we do Wendi, thanks for the lovely comment!
Thanks for your quick response about the cashews! I leaned something new :). These really were delicious! I was skeptical at first, given that I’m not a huge tofu fan and this was my first time doing the faux egg tofu scramble thing, but the saucy tofu was really proportionate to the other fillings and just added a nice flavor and creaminess rather than being overpowering texture wise.
The flavor of the breakfast hash was fantastic- I used about 2lbs baby yellow potatoes, unpeeled, and added a bell pepper and half a celariac root (that’s what I had to use from my csa box!). I also added in some leftover pinto beans I had, and we ate them with vegan sour cream and salsa. Freezing the leftovers!
This was my first time making anything from your blog, I happened upon it when searching for a vegan breakfast burrito recipe. I’ll definitely check out your other recipes! Thanks again
I’m so glad you enjoyed the recipe Laura!!
Hi, I’m about to try these tonight, but should I speak the cashews at all first?? Thanks!
Laura
The cashews are roasted and salted, not raw, so no need to soak. Enjoy!
Did you blend the cashews raw or did you soak them at all? If you didn’t soak them, then do you recommend blending those first or just mix with everything else in the sauce? Thank you!
No need to soak! Since they are roasted and salted (not raw) you can just blend them right up! Enjoy!
hi there! so how much could this recipe stretch? i.e. how many breakfast burritos could be made from this recipe BEYOND 8?
Hi Rebecca,
That really depends on the size of the tortilla that you use. If you used more of a medium size versus large, you may be able to stretch it to 10 or more depending. But it’s hard to say without seeing the size of the tortilla.
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!
Now that’s quite the review when even a two year old likes it So glad your family enjoyed the recipe!
The photos on this recipe are amazing! I compared several breakfast burrito recipes and yours looked the BEST by far! The texture looks so creamy and delicious. I hope to be trying these soon for myself and likely will be sharing them at our women’s breakfast at church. Thanks so much!!
Thank you so much for the compliment! I hope you enjoy the recipe!
This is a great recipe! I am observing Greek Orthodox Lent – no meat , no dairy, only fish ; (with no backbone)( shrimp, crab, clams, lobster) and olive oil and wine on Wednesday’s and Friday’s. I made it but forgot to take a picture. Thank you.
So glad you enjoyed the recipe, thanks for sharing!