Name: Vegan Breakfast Burritos Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups raw cashews; 3/4 cup medium chunky salsa; 1/4 cup pickled jalapeños; 1/4 cup juice from pickled jalapeño jar; 1/4 cup nutritional yeast; 1/2 teaspoon salt; 2 tablespoons olive oil; 2 medium russet potatoes peeled and diced small; 2 medium sweet potatoes peeled and diced small; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 medium red bell pepper seeded and diced; 3 large garlic cloves minced; 15 ounce can pinto beans drained and rinsed; 1 tablespoon olive oil; 14.5 ounce block extra-firm tofu; 2 tablespoons nutritional yeast; 1/2 teaspoon black salt or regular salt; 1/4 teaspoon turmeric; 8 large tortillas; optional hot sauce, avocado, pico de gallo, cilantro

Vegan Breakfast Burritos Recipe that burst with flavor and texture—soft tofu scramble, crispy potato hash, and creamy cashew queso all wrapped in a warm tortilla. These burritos are not just delicious but also super satisfying, making your mornings feel special and packed with wholesome goodness.

The image shows a close-up view of two halves of a wrap stacked on top of each other, wrapped in shiny foil. Each half reveals multiple layers inside a soft tortilla: the outermost layer is creamy yellow scrambled eggs with a slightly glossy texture, topped with small bits of chopped green herbs sprinkled evenly. Underneath, there are chunks of orange sweet potatoes, pieces of red bell pepper, and brown beans visible, creating a colorful mix of textures and colors. The wrap rests on a brown wooden surface, with the background changed to a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Breakfast Burritos Recipe
Top Tip
How to Serve Vegan Breakfast Burritos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Breakfast Burritos Recipe

Why You'll Love This Recipe

This Vegan Breakfast Burritos Recipe has become a staple in my kitchen because it’s just that good. I love how the layers come together—the creamy queso slicked over warm tofu scramble, nestled inside a soft tortilla with the perfectly crisp potato hash. Plus, it’s so flexible and kid-friendly too.

Feel-Good Ingredients: Every bite is packed with plant-based protein and fiber, keeping you energized all morning.
Flavor Explosion: The tangy queso with pickled jalapeños brings a little kick and plenty of depth without being overpowering.
Make-Ahead Friendly: Prep a batch to freeze and you’ve got quick breakfasts for busy days ahead.
Customizable: Add your favorite veggies or hot sauce to make these burritos truly your own.

A close-up of a breakfast burrito cut in half, each half wrapped tightly in silver foil held by a woman's hand. The outer layer is a soft, light beige tortilla. Inside, the top layer is fluffy, yellow scrambled eggs with a smooth texture, sprinkled with small green parsley pieces. Below the eggs, there are chunks of cooked, light brown chicken, bright orange sweet potatoes, red bell pepper pieces, and small bits of light brown potato mixed together. The burrito filling looks warm and creamy, with the colors contrasting sharply. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances creamy, spicy, salty, and savory with fresh, hearty ingredients that work beautifully together. When shopping, look for firm tofu and fresh potatoes, and don’t skip the pickled jalapeños—they make the queso shine!

Flat lay of raw cashews, medium chunky salsa, pickled jalapeños with their juice, diced russet and sweet potatoes, red bell pepper, minced garlic, pinto beans, crumbled extra-firm tofu sprinkled with turmeric and nutritional yeast, and fresh cilantro leaves, all beautifully arranged in a colorful and inviting display, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Raw Cashews: Soaking softens them for a creamy, dreamy queso base without dairy.
Medium Chunky Salsa: Adds freshness and a touch of tomato tang to the queso.
Pickled Jalapeños & Juice: Bring just enough heat and acidity to brighten the cheese sauce.
Nutritional Yeast: The key for that cheesy, umami flavor in the queso and tofu scramble.
Russet and Sweet Potatoes: The mix creates a great balance of starchiness and sweetness in the hash.
Red Bell Pepper: Adds a pop of color and sweetness to the hash.
Garlic: Because everything tastes better with a little garlic.
Pinto Beans: Adds protein and heartiness to the hash.
Extra-Firm Tofu: Perfect for the scramble—it holds together and soaks up flavors well.
Black Salt (Kala Namak): Gives that signature eggy flavor in the tofu scramble, but regular salt works too.
Turmeric: For color and a mild earthiness in the scramble.
Large Tortillas: The canvas for wrapping up all those delicious fillings perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep things simple but feel free to get creative! Sometimes I throw in some sautéed mushrooms or swap sweet potatoes for yams. Play around—the beauty of a Vegan Breakfast Burritos Recipe like this is in making it yours.

Variation: One time, I added black beans instead of pinto and sprinkled in some smoked paprika—I loved the smoky twist it gave!
Make It Gluten-Free: Use gluten-free tortillas to enjoy without worries.
Soy-Free Version: Swap tofu scramble for chickpea scramble or JUST Egg to suit your preference.
Extra Heat: Add chopped fresh chili or spicy salsa for some serious morning fire.

Step-by-Step: How I Make Vegan Breakfast Burritos Recipe

Step 1: Soak and blend the cashew queso

First, I boil water and pour it over raw cashews, letting them soak for at least 5 minutes. This softens them just enough to blend up smooth into that creamy queso we love. Then I drain and blend them with chunky salsa, pickled jalapeños and their juice, nutritional yeast, and salt until silky smooth. Don’t rush the blending—pausing to scrape down the sides ensures a perfect sauce.

Step 2: Cook the potato hash

I warm olive oil in a skillet and toss in diced russet and sweet potatoes with salt and pepper, covering them so they steam and soften evenly for about 10 minutes. Then I uncover and crank the heat to get everything golden and crisp, folding in diced red bell pepper halfway through. Last, I stir in garlic and pinto beans just before pulling it off the heat so nothing burns and everything stays tender.

Step 3: Scramble the tofu

While the hash cooks, I heat a tablespoon of olive oil in another pan, crumble my extra-firm tofu with my hands right into the skillet, and cook off the moisture for a few minutes stirring frequently. Then I add nutritional yeast, black salt for that eggy flavor, and turmeric for color, cooking it all until it smells irresistible. At the end, I fold in the queso sauce right there so the tofu scramble is all creamy and savory.

Step 4: Assemble and enjoy!

Lay out each tortilla, pile on a scoop of tofu scramble with queso, then the hash. If you like, add cilantro, avocado, or pico de gallo for freshness. Fold in the sides and roll tightly. You can eat them as-is, or pan-fry for that extra golden crunch. These burritos are great fresh or wrapped tightly and frozen for later.

Top Tip

Making these burritos has been a journey of finding balance—between creamy, spicy, and crispy. Here are some tips I’ve picked up along the way to keep your breakfast perfect every time.

Cashew Soak Time: Even just 5 minutes with boiling water softens cashews enough to blend creamy; longer soaking only makes blending easier.
Don’t Skip Black Salt: It’s the secret that makes your tofu scramble taste ‘eggy’ and much more satisfying.
Patience with Potatoes: Cooking the hash low and slow with a lid first ensures tender insides before crisping edges perfectly.
Wrap Tightly for Freezing: This helps the burritos keep their shape and texture when you warm them up later.

How to Serve Vegan Breakfast Burritos Recipe

Vegan Breakfast Burritos - Serving Suggestion

Garnishes

I usually top mine with fresh cilantro and sliced avocado for creaminess. Sometimes a drizzle of hot sauce or spoonful of pico de gallo adds just the right zing that ties the whole burrito together, but it’s absolutely delicious either way.

Side Dishes

I love pairing these burritos with a side of fresh fruit or a crisp salad to brighten up the meal. A simple black bean salad or even some roasted sweet potato wedges work beautifully for a heartier brunch.

Creative Ways to Present

For weekend brunches, I sometimes slice the burritos into bite-sized pinwheels and serve them with a variety of dipping sauces—perfect for sharing. Wrapping them in colorful wax paper makes them festive and portable, too.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap any leftover burritos tightly in foil or plastic wrap and pop them in the fridge. They keep well for up to 3 days, making quick breakfasts effortless during busy mornings.

Freezing

These burritos freeze wonderfully! Just wrap each one tightly and place them in a freezer-safe bag. I label them with the date and reheat within a month for best flavor. Having these on hand feels like a small breakfast victory.

Reheating

To reheat, I wrap them in foil and bake at 350°F for about 20-30 minutes until warmed through. For a quicker option, I microwave for 2-3 minutes, flipping halfway, but the skillet crisp-up at the end is my fave if time allows.

Frequently Asked Questions:

Can I make this Vegan Breakfast Burritos Recipe ahead of time?

Absolutely! These burritos are perfect for meal prep. You can assemble them, then freeze wrapped in foil. When you’re ready, just reheat them in the oven or microwave.

What can I use instead of tofu?

If you don’t want to use tofu, try a chickpea scramble or JUST Egg for a soy-free option that works great in place of the tofu scramble.

How spicy are these burritos?

They have a mild to medium heat level thanks to the pickled jalapeños in the queso, but you can control the spice by adjusting the amount of jalapeños or skipping the hot sauce when assembling.

Can I make this recipe gluten-free?

Yes! Just use gluten-free tortillas instead of regular ones. The filling is naturally gluten-free, so it’s an easy swap for those with gluten sensitivities.

Final Thoughts

I have to say, this Vegan Breakfast Burritos Recipe always brightens my mornings. There’s something comforting about wrapping up all these fresh, flavorful layers and biting into a warm, cheesy, spicy bundle. Whether you’re cooking it fresh or pulling it out from the freezer on a hectic morning, I hope you’ll love this recipe as much as I do. Trust me, it’s worth making again and again!