Description
These Vegan Breakfast Burritos feature a flavorful tofu scramble with queso, a hearty potato and bean hash, all wrapped in warm tortillas. Perfect for a filling plant-based breakfast or brunch, they can be pan-fried for a crispy finish or frozen for later enjoyment.
Ingredients
Scale
Queso
- 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
Hash
- 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
Tofu Scramble
- 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
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 letting them sit for 5 minutes up to an hour. Drain and discard the soaking water. Add the cashews to a high-powered blender along with salsa, pickled jalapeños and their juice, nutritional yeast, and salt. Blend until very smooth, scraping down the sides as needed. Set aside.
- Make the hash: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add diced russet and sweet potatoes, toss to coat with oil, sprinkle with salt and black pepper, cover with a lid, and cook for 10 minutes. Remove lid, turn heat to medium-high, add diced red bell pepper, and cook while stirring occasionally for about 15 minutes until potatoes are golden brown and cooked through. Lower heat to medium, add garlic and cook for 1-2 minutes, stirring to prevent burning. Remove from heat and stir in rinsed pinto beans.
- Make the tofu scramble: Heat 1 tablespoon olive oil in a skillet over medium heat. Drain and crumble tofu into the skillet. Cook, stirring frequently, for 3-4 minutes until most of the water has evaporated. Add nutritional yeast, black salt (or regular salt), and turmeric, stir well, and cook for another 5-10 minutes. Remove from heat and stir in the queso sauce made earlier.
- Assemble the burritos: Lay a tortilla flat. Add a portion of the tofu scramble with queso, then a generous amount of hash. Top with optional hot sauce, avocado, pico de gallo, or cilantro if desired (avoid extra toppings if freezing). Fold the sides over the filling, then roll tightly, tucking edges in as you go.
- Cook or store: For crispy burritos, coat a pan with oil and pan-fry burritos over medium heat for about 3 minutes per side until golden brown. Serve immediately, or wrap tightly in foil or plastic wrap and freeze. To reheat frozen burritos, wrap in foil and warm in a 350°F oven for 20-30 minutes or microwave for 2-3 minutes, flipping halfway, until heated through.
Notes
- Gluten free option: Use large gluten free tortillas instead of regular ones.
- Lower sodium: Choose salt-free canned beans and reduce salt in queso, hash, and tofu scramble to lower sodium content.
- Soy free alternative: Substitute tofu scramble with scrambled JUST Egg or chickpea scramble for soy-free version.
Nutrition
- Serving Size: 1 burrito
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 0 mg
