The Best Vegan Breakfast Burritos Recipe
This recipe for The Best Vegan Breakfast Burritos features a flavorful tofu scramble combined with a creamy enchilada sauce made from roasted cashews, nutritional yeast, and salsa. Paired with a hearty vegan breakfast hash and wrapped in warm tortillas, these burritos offer a perfect protein-packed, plant-based start to your day. Ideal for making ahead and freezing, they are convenient and delicious for busy mornings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 burritos 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired Vegan
- Diet: Vegan
Ingredients
Scale
Tofu Scramble and Sauce
- 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
Other Components
- 10 tortillas
- Chopped cilantro (for topping)
- 1 batch Simple Vegan Breakfast Hash
Instructions
- Prepare the Breakfast Hash: Make one batch of the vegan breakfast hash according to its recipe instructions. This will take the longest to cook, so you can prepare the rest of the components while it is in the oven.
- Blend the Sauce: In a high-speed blender, combine the enchilada sauce, roasted cashews, salsa, and nutritional yeast. Blend until the mixture is completely smooth and creamy.
- Prepare the Tofu: Drain the tofu package and pat the tofu dry using a clean towel or paper towels to remove excess moisture.
- Scramble the Tofu: Add the drained tofu to a large skillet. Using a potato masher or fork, crumble and mash the tofu until it resembles the texture of scrambled eggs.
- Cook Tofu with Sauce: Heat the skillet with the tofu over medium-high heat. Pour the blended sauce over the tofu, then add the lime juice and salt. Stir to combine evenly.
- Simmer: Cook the tofu and sauce mixture for 10-15 minutes, stirring occasionally, until the tofu firms up slightly by absorbing the sauce and starts to dry out a bit.
- Warm Tortillas: Warm the tortillas in the microwave for about 20-30 seconds to make them pliable and easy to roll.
- Assemble Burritos: Lay out each warmed tortilla and add a scoop of the tofu scramble mixture, sprinkle chopped cilantro on top, then add a portion of the vegan breakfast hash. Roll the tortilla tightly to form a burrito.
- Serve or Store: Serve the burritos immediately for fresh enjoyment or prepare to freeze for later use.
- Freeze and Reheat Instructions: To freeze, wrap each burrito individually in foil and place them in an airtight Ziploc bag in the freezer. To reheat, remove foil and microwave on a microwave-safe plate for 2-3 minutes or until heated through.
Notes
- The vegan breakfast hash can be made ahead and stored to speed up assembly.
- Use medium spicy salsa to achieve balanced heat; adjust according to taste preferences.
- Extra firm tofu is essential for good texture; pressing tofu before draining can improve texture further.
- To make the burritos fully vegan, ensure tortillas do not contain lard or animal products.
- For a gluten-free option, substitute tortillas with gluten-free wraps.
- These burritos freeze well and are ideal for meal prep.
Keywords: vegan breakfast burritos, tofu scramble, cashew sauce, plant-based breakfast, make ahead breakfast, vegan meal prep
