Vegan Breakfast Burritos Recipe that deliver a warm, comforting breakfast packed with flavor and texture is a rarity worth savoring. These burritos blend creamy cashew queso, crispy hash, and a flavorful tofu scramble into one satisfying, vegan-friendly package—you’re going to love them as much as I do for lazy weekend mornings or busy weekday fuel.
Why You'll Love This Recipe
What makes this Vegan Breakfast Burritos Recipe truly stand out is how it balances everything you want in a filling but lightweight breakfast — creamy, crunchy, spicy, and totally customizable. I’ve made these so many times, each round bringing me a little more joy in the kitchen and at the table.
- Flavor Packed: The spicy cashew queso adds a luxurious, tangy creaminess you won’t believe is dairy-free.
- Hearty & Satisfying: The crispy potato hash with beans brings a lovely comforting crunch that keeps you full all morning.
- Protein Rich: Tofu scramble seasoned just right delivers plant-based protein without any chalky aftertaste.
- Freezer Friendly: These burritos store beautifully—perfect for meal prep or busy mornings on the go.
Ingredients & Why They Work
Each component of this Vegan Breakfast Burritos Recipe is chosen to create balance — creamy, savory, and textured — with simple whole-food ingredients. Here’s why each shines:
- Raw cashews: Soaked cashews blend into a silky queso base that’s rich without dairy.
- Medium chunky salsa: Adds fresh, bright tomato flavor and a little kick to the queso.
- Pickled jalapeños & juice: Bring tangy heat that wakes up your taste buds.
- Nutritional yeast: Adds cheesy depth and umami without overpowering the dish.
- Russet and sweet potatoes: The combo gives soft starchiness and a touch of natural sweetness in the hash.
- Red bell pepper: Brings color, crunch, and subtle sweetness.
- Pinto beans: Provide creaminess, fiber, and protein in the hash.
- Extra-firm tofu: Crumbled into a scramble, it’s a protein-packed base absorbing the spices beautifully.
- Black salt and turmeric: A magical duo for that eggy flavor and vibrant color in the tofu scramble.
- Large tortillas: The delivery system—soft, foldable, and perfectly sized for stuffing and rolling.
- Optional garnishes: Avocado, hot sauce, and cilantro add freshness and spice to suit your preferences.
Make It Your Way
I love tweaking these Vegan Breakfast Burritos to match what’s in my fridge or my mood. You can swap spices, add extras, or cut back on sodium without losing the essence of what makes these burritos so irresistible.
- Variation: For a soy-free twist, I’ve used chickpea scramble instead of tofu and it still delivered amazing texture and flavor.
- Heat level: Adjust the jalapeños or add fresh chilies to bump up the spice or keep it mellow for little ones.
- Seasonal swaps: Toss in some sautéed mushrooms or spinach alongside the hash for extra nutrition year-round.
Step-by-Step: How I Make Vegan Breakfast Burritos Recipe
Step 1: Soak and blend the cashew queso
Start by pouring boiling water over your raw cashews to soften them—this makes all the difference for that creamy queso without graininess. While they soak for 5 minutes or longer if you have time, prep the rest. Then drain and toss them into your high-powered blender with salsa, jalapeños, their pickling juice, nutritional yeast, and salt. Blend until velvety smooth—stop and scrape sides once or twice to get it perfect.
Step 2: Cook the hash to golden perfection
Heat olive oil in a large skillet, then add diced russet and sweet potatoes. Cover and cook over medium heat for 10 minutes so they start softening inside while staying crisp outside. Remove lid, crank heat up a bit, add red bell pepper, and let everything caramelize to a gorgeous golden brown over about 15 minutes. Garlic goes in last for 1-2 minutes to avoid burning, then stir in pinto beans for that creamy finish.
Step 3: Make the perfect tofu scramble
Drain your tofu well and crumble it by hand into a hot skillet with olive oil. Cook it gently, stirring often, so most moisture evaporates — this helps it absorb the seasoning beautifully. Sprinkle in nutritional yeast, turmeric, and black salt (for that eggy kick). Let it cook low and slow until the colors deepen and your kitchen smells amazing, then fold in the cashew queso to marry that richness with the tofu.
Step 4: Assemble and enjoy!
Lay your tortilla flat and pile on tofu scramble with queso, a generous scoop of the hash, and any fresh extras you love — I’m a huge fan of avocado and hot sauce here. Fold the sides and roll it up tightly, tucking the edges. For crisp edges, pan-fry the burritos a few minutes per side until golden. Or wrap and freeze them for easy grab-and-go breakfasts.
Top Tip
From many mornings making these burritos, I’ve learned small techniques that really boost flavor and texture — little things that make a big impact when you’re aiming for breakfast bliss.
- Soak cashews in boiling water: This quick soaking gives your queso a creamier texture without needing hours overnight.
- Cook potatoes covered first: Steaming with the lid traps heat to soften them inside before crisping, so no chewy centers.
- Use black salt in tofu scramble: It brings an authentic eggy flavor that makes all the difference in vegan scrambles.
- Don’t skip the pan-fry step: It adds a satisfying crunch and seals the filling so your burrito isn’t soggy or falling apart.
How to Serve Vegan Breakfast Burritos Recipe
Garnishes
I usually top mine with creamy avocado slices, a drizzle of my favorite hot sauce for a gentle heat kick, and fresh cilantro leaves to brighten everything up. Sometimes I’ll add a spoonful of pico de gallo too—love that fresh tomato perk!
Side Dishes
These burritos go great with simple sides like fresh fruit salad, roasted cherry tomatoes, or even a light green salad with lime vinaigrette if you want something more lunchy. For a heartier brunch, crispy hash browns or vegan breakfast sausage make perfect companions.
Creative Ways to Present
For brunch parties, I’ve rolled and cut these burritos into “bites” and served them with dipping bowls of extra cashew queso and salsa — always a hit. Or wrap each in parchment and tie with twine for breakfast picnic vibes.
Make Ahead and Storage
Storing Leftovers
I wrap leftover burritos tightly in foil or plastic wrap and keep them in the fridge for up to 3 days. When you’re ready, they reheat beautifully and stay moist without getting soggy if handled gently.
Freezing
Freezing is a game changer—just wrap each burrito in foil or freezer paper, then place in a resealable bag. They keep well for up to 2 months. I love having these on hand for mornings when I’m in a rush or just not in the mood to cook.
Reheating
To reheat frozen burritos, I wrap them in foil and warm in the oven at 350°F for 20–30 minutes or microwave them for 2–3 minutes, flipping halfway for even heat. Pan-frying a few minutes after reheating adds back that crisp exterior I adore.
Frequently Asked Questions:
Final Thoughts
Making this Vegan Breakfast Burritos Recipe reliably fills my kitchen with warmth and wonderful aromas that brighten the day. It’s one of those easy, flexible recipes that feels like a treat but is actually wholesome and nourishing. I hope you have as much fun making—and eating—these as I’ve had sharing them with friends over lazy, happy mornings. Go ahead, roll one, and dig in—you'll thank yourself soon enough!
Print
Vegan Breakfast Burritos Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 burritos
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Delicious and hearty vegan breakfast burritos featuring a creamy cashew queso, savory potato and bean hash, and flavorful tofu scramble, all wrapped in warm tortillas. Perfect for a nutritious and satisfying start to your day, with options for gluten-free and soy-free variations.
Ingredients
Queso
- 1 ½ cups raw cashews
- ¾ cup medium chunky salsa
- ¼ cup pickled jalapeños
- ¼ cup juice from pickled jalapeño jar
- ¼ cup nutritional yeast
- ½ 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
- ½ 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
- 1 tablespoon olive oil
- 14.5 ounce block extra-firm tofu
- 2 tablespoons nutritional yeast
- ½ teaspoon black salt or regular salt
- ¼ teaspoon turmeric
The Rest
- 8 large tortillas
- optional hot sauce, avocado, pico de gallo, cilantro
Instructions
- Make the queso: Soak the cashews by pouring 3-4 cups of boiling water over them and let soak for 5 minutes to an hour. Drain and discard soaking water. Add cashews, salsa, jalapeños and juice, nutritional yeast, and salt to a high-powered blender. Blend until very smooth, scraping down the sides as needed. Set aside.
- Make the hash: Warm olive oil over medium heat in a large nonstick skillet. Add diced russet and sweet potatoes, toss to coat in oil, sprinkle with salt and pepper, then cover with a lid and cook for 10 minutes. Remove lid and increase heat to medium-high. Add diced red bell pepper and cook about 15 minutes, stirring occasionally, until potatoes are cooked and golden brown. Lower heat to medium, add minced garlic, and cook 1-2 more minutes, stirring to avoid burning. Remove from heat and stir in drained pinto beans.
- Make the tofu scramble: Heat olive oil in a skillet over medium heat. Drain tofu and crumble into the pan. Cook, stirring frequently, for 3-4 minutes until most moisture evaporates. Add nutritional yeast, black salt, and turmeric, stirring well into tofu. Cook for an additional 5-10 minutes. Remove from heat, add the prepared queso to the pan, and stir to combine.
- Assemble the burritos: Lay a tortilla flat. Spoon a portion of the tofu scramble with queso onto the tortilla, then add a generous serving of the hash. Add optional toppings like hot sauce, cilantro, pico de gallo, or avocado if desired (avoid extra toppings if freezing). Fold the sides over the filling and roll, tucking edges as you go. For crispy burritos, coat a pan with oil and pan-fry each side for about 3 minutes until golden brown.
- Serve or store: Serve burritos immediately or wrap tightly in foil or plastic wrap and freeze. To reheat frozen burritos, unwrap from plastic if frozen tightly, then warm in an oven at 350 degrees Fahrenheit for 20-30 minutes wrapped in foil, or microwave for 2-3 minutes flipping halfway through until warmed through.
Notes
- Gluten free – Use large gluten-free tortillas instead of regular tortillas.
- Lower sodium – Use salt-free canned beans and reduce added salt in queso, hash, and tofu scramble.
- Soy free – Substitute tofu scramble with JUST Egg or chickpea scramble for a soy-free option.
- Store leftovers wrapped tightly in foil or plastic wrap for freezing or refrigeration.
- For extra crispy burritos, pan-fry after assembling to brown and crisp the tortilla.
Nutrition
- Serving Size: 1 burrito
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 0 mg
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