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 vegan breakfast hash

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)