Name: Vegan Breakfast Burritos Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-inspired
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

There’s something so comforting and satisfying about a hearty burrito in the morning that just wakes up your senses. This Vegan Breakfast Burritos Recipe is one of my favorite go-to meals when I want a filling, flavorful start to the day with no animal products but all the savory goodness you’d hope for.

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

I’m genuinely excited to share this Vegan Breakfast Burritos Recipe with you because it’s more than just a breakfast—it’s a vibe. The layers of creamy cashew queso, hearty potato hash, and flavorful tofu scramble come together in a warm tortilla that feels like a big morning hug.

Rich, Creamy Queso: Made from soaked cashews and pickled jalapeños, this dairy-free queso adds a zesty, silky element that ties everything together beautifully.
Hearty, Flavorful Hash: Two kinds of potatoes plus bell peppers and beans give you a satisfying, crispy bite that holds up well inside the burrito.
Protein-Packed Tofu Scramble: Seasoned perfectly with turmeric and black salt, it mimics that classic scrambled egg taste and texture you’ll appreciate.
Freezer Friendly: Make a batch ahead, freeze individually, and you have grab-and-go breakfasts that won’t sacrifice taste or texture.

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 is all about layering flavors and textures that play nicely together—from creamy to crispy to spicy. Each ingredient adds a crucial note that makes these vegan breakfast burritos stand out while being accessible to find or swap as needed.

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: These soak up flavors and blend into a creamy, cheesy queso without dairy. Soaking softens them for easy blending.
Medium chunky salsa: Adds acidity and spice to the queso, giving it real personality without overpowering.
Pickled jalapeños & juice: Bring a bright zip and gentle heat that wakes up your taste buds.
Nutritional yeast: Gives the queso a cheesy, nutty flavor and is a vegan staple for that dairy vibe.
Russet and sweet potatoes: Combining starchy and sweet creates a balanced, satisfying hash base with different textures.
Red bell pepper: Sweet crunch to contrast the soft potatoes and tofu.
Pinto beans: Adds protein and fiber so the burrito fills you up and keeps you energized.
Extra-firm tofu: Crumbled and seasoned to replicate scrambled eggs; its neutral flavor soaks up spices beautifully.
Black salt (Kala Namak): A magical ingredient that mimics the sulfurous taste of eggs—definitely a game-changer in vegan scrambles.
Large tortillas: Flour or gluten-free, they hold everything together and make the burrito easy to eat.

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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

One of the best parts of this Vegan Breakfast Burritos Recipe is how easy it is to customize. Over the years, I’ve played with different spices, fillings, and toppings to suit whatever mood or ingredients I have on hand — and you can too!

Variation: Swapping tofu for a chickpea scramble is a delicious soy-free twist I’ve tried that adds a lovely nutty flavor and extra texture.
Extra spice boost: Add fresh jalapeños or your favorite hot sauce inside for a serious kick when you want to wake up your palate.
Vegetable swaps: Try adding sautéed mushrooms or kale to the hash for an even heartier, veggie-packed option.
Gluten-free: Use your favorite gluten-free tortilla and you’re set for a gluten-free breakfast everyone can enjoy.

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

Step 1: Creamy Cashew Queso Magic

Start by soaking the cashews in boiling water for at least 5 minutes—this softens them up so they blend into the silkiest queso. I usually use my electric kettle to speed this up. Drain, then blend the cashews with salsa, pickled jalapeños and their juice, nutritional yeast, and salt until it’s ultra smooth and creamy. Scrape down the blender sides to get every last bit—it’s worth it!

Step 2: Perfectly Crispy Potato Hash

Heat olive oil over medium in a large skillet and add diced russet and sweet potatoes. Season with salt and pepper, cover the pan, and let them soften for about 10 minutes. Then uncover, crank the heat up to medium-high, and toss in the red bell pepper. Keep cooking, stirring occasionally, until the potatoes are golden and crisp, about 15 more minutes. Toss in minced garlic last minute so it becomes fragrant but doesn't burn, then stir in rinsed pinto beans for heartiness.

Step 3: Tofu Scramble That Feels Like the Real Deal

Heat a tablespoon of olive oil in a skillet and crumble extra-firm tofu right into the pan with your hands—it’s so satisfying! Stir and cook for a few minutes until the moisture mostly evaporates. Then sprinkle in nutritional yeast, black salt (for that eggy flavor), and turmeric for color. Cook for another 5-10 minutes so everything marries together. The last step is folding in your creamy queso right into the tofu scramble—trust me, it’s magic.

Step 4: Build & Serve Your Burrito

Lay out your tortilla, pile on some tofu-queso scramble, then add a generous spoonful of hash. Add hot sauce, fresh cilantro, pico de gallo, or avocado if you want to jazz it up (just skip extras if planning to freeze). Fold the sides of the tortilla over the filling and roll it tightly. For a crispy finish, I like to pan-fry these in a little oil until golden on each side, but they’re just as good wrapped and ready to go.

Top Tip

From my experience making these burritos dozens of times, small tweaks make a big difference to how great they turn out — here’s the advice I lean on every time.

Use a High-Powered Blender: For that silky queso, a powerful blender really helps achieve a perfectly smooth texture without lumps of cashew.
Don’t Skip the Black Salt: It adds a subtle egg-like flavor to the tofu scramble that’s absolutely essential in mimicking classic breakfast tastes.
Patience With the Hash: Letting the potatoes cook undisturbed under the lid first helps them get tender, and then the later high heat crisp-up step adds beautiful texture.
Cool Slightly Before Stuffing: Filling the tortillas while everything’s too hot can make them soggy and harder to manage, so a few minutes of cooling helps with wrapping.

How to Serve Vegan Breakfast Burritos Recipe

Vegan Breakfast Burritos - Serving Suggestion

Garnishes

I love topping mine with fresh cilantro and a dollop of creamy avocado for richness. A splash of your favorite hot sauce or some homemade pico de gallo brightens every bite too. Honestly, simplicity often wins here—just those fresh, vibrant toppings bring the perfect contrast to the rich burritos.

Side Dishes

For a full brunch spread, I like pairing these burritos with a light fruit salad or crispy roasted potatoes seasoned with smoked paprika. A simple green salad with lime vinaigrette is a refreshing partner if you want to keep things balanced and fresh.

Creative Ways to Present

For a fun twist, I’ve wrapped these burritos in colorful foil and served them at brunch parties, letting everyone unwrap their own warm bundle—adds a little anticipation and keeps them cozy. You can also make smaller “bite-sized” burritos for easy finger food during get-togethers or pack them in lunchboxes for a delightful surprise.

Make Ahead and Storage

Storing Leftovers

Once made, these burritos keep really well in the fridge wrapped tightly in foil or airtight containers for up to 3 days. When I store leftovers, I find it helps to let them cool completely before wrapping to avoid sogginess.

Freezing

Freezing is a total game-changer with this recipe. I individually wrap each burrito tightly in foil and then place them in a freezer bag. When I want a quick meal, I just pop one straight into the oven wrapped in foil—no compromise on flavor or texture.

Reheating

I prefer reheating burritos in the oven at 350°F for about 20-30 minutes to get the outside warm and slightly crisp again. The microwave works fine too for a faster option; just microwave for 2-3 minutes, flipping halfway through to reheat evenly.

Frequently Asked Questions:

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

Absolutely! You can assemble the burritos and freeze them individually, making them easy to reheat on busy mornings without losing flavor or texture.

What can I use instead of tofu in this recipe?

If you’re avoiding soy, a chickpea scramble or scrambled JUST Egg works wonderfully as a substitute, providing similar texture and protein content.

Is this recipe gluten-free?

This recipe is naturally gluten-free if you use gluten-free tortillas. Make sure to check labels to avoid hidden gluten in any packaged ingredients used.

How spicy is the burrito, and can I adjust it?

The spiciness mainly comes from the pickled jalapeños and your choice of salsa and hot sauce. You can easily tone it down by reducing jalapeños or omitting hot sauce, or add more for a fiery kick.

Final Thoughts

This Vegan Breakfast Burritos Recipe has become one of my kitchen staples for good reason—it’s pure comfort food that’s filling, flavorful, and kid-approved in my house. I hope you’ll find as much joy in making and eating these as I have, with the freedom to tweak and make them your own. It’s like a delicious hug wrapped in a tortilla, ready whenever you are.