Introduction

Start your day with these flavorful and satisfying vegan breakfast burritos that are packed with protein and vibrant spices. They’re perfect for a hearty breakfast or a quick meal on the go, blending creamy tofu scramble with a zesty cashew sauce and a delicious vegan breakfast hash.

The image shows a close-up of a rolled wrap partially covered with silver foil, resting on a white marbled surface. The wrap has three main visible layers: the outer layer is a soft, slightly toasted beige tortilla; inside, there is a thick, creamy layer of bright orange spread that looks smooth but slightly textured; within this spread, chunks of cooked potatoes appear, with a yellowish color and some browned edges, along with pieces of browned onions and herbs sprinkled on top. Some green herb bits are scattered on the wrap and white marbled surface nearby. photo taken with an iphone --ar 4:5 --v 7

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)
1 batch Simple Vegan Breakfast Hash (prepared separately)

Instructions

Step 1: Prepare one batch of the Simple Vegan Breakfast Hash according to its recipe. This takes the longest, so begin with this while you work on the other components.
Step 2: In a high-speed blender, combine the enchilada sauce, roasted cashews, salsa, and nutritional yeast. Blend until the mixture is completely smooth.
Step 3: Drain the tofu well and pat it dry to remove excess moisture.
Step 4: Place the tofu in a large skillet and use a potato masher to crumble it, creating an egg-like texture.
Step 5: Heat the tofu over medium-high heat, then pour in the blended sauce along with the lime juice and salt.
Step 6: Cook the tofu mixture for 10-15 minutes, stirring occasionally, until it firms up and absorbs most of the sauce.
Step 7: Warm the tortillas in the microwave briefly to make them more pliable for rolling.
Step 8: Assemble each burrito by adding a scoop of the tofu scramble, topping with chopped cilantro, and then adding a scoop of the vegan breakfast hash. Roll the tortillas tightly around the filling.
Step 9: Serve the burritos immediately for best flavor and texture.
Step 10: To freeze, wrap each burrito individually in foil and place them in an airtight zip-top bag. To reheat, remove the foil and microwave on a microwave-safe plate for 2-3 minutes until heated through.

Tips & Variations

For extra spice, add chopped jalapeños or a dash of hot sauce to the tofu scramble.
Try swapping the enchilada sauce with your favorite salsa verde or chipotle sauce for a different flavor profile.
Use gluten-free tortillas if needed to make the burritos suitable for gluten-sensitive diets.
Adding sautéed peppers and onions to the tofu scramble can add more depth and texture.

Storage

Store prepared burritos wrapped tightly in foil and placed in a freezer-safe bag for up to 2 months. To reheat, remove foil and microwave on a plate for 2-3 minutes or until hot throughout. For best texture, avoid reheating multiple times.

How to Serve

The image shows a close-up of two halves of a wrap sandwich stacked on a white marbled surface. The wrap is light brown and textured, with a thick filling visible at the cut ends. Inside the wrap, there are several layers: the outermost is the wrap itself, followed by a creamy orange layer that looks like a spread or sauce. Nestled inside this are chunks of cooked potatoes which are golden brown and soft, mixed with pieces of sautéed onions that are translucent with slight browning. Green herbs are sprinkled lightly both inside the wrap and around it on the surface, adding freshness and color contrast to the warm tones of the filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of extra firm tofu?

Extra firm tofu is best for this recipe because it holds its shape and has a firmer texture that resembles scrambled eggs. Soft tofu tends to be too fragile and watery for scrambling.

Is the cashew sauce necessary?

The cashew sauce adds creaminess and richness to the tofu scramble, enhancing the overall flavor and texture. However, you can substitute it with a vegan cheese sauce or omit it for a lighter version, though the taste will be less rich.