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

There’s something wonderfully comforting about biting into a warm, hearty burrito loaded with savory flavors and creamy textures. This Vegan Breakfast Burritos Recipe is a perfect blend of spicy, cheesy, and satisfying—a breakfast that feels indulgent but is totally plant-based and nourishing. I love how it wakes up my taste buds first thing in the morning while being super flexible for your personal tweaks.

A close-up image of a breakfast burrito cut in half and stacked on a wooden surface. The burrito is wrapped in foil with a visible soft white tortilla layer on the outside. Inside, there are three main layers: a creamy yellow scrambled egg layer on top sprinkled with small green herbs, a middle layer with chunks of orange sweet potato and red bell pepper pieces, and a bottom layer containing white beans mixed with the vegetables. The texture of the eggs looks fluffy, and the filling is dense but well packed 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 quickly became one of my weekend favorites. It’s packed with layers—the creamy cashew-based queso, the hearty hash of two potatoes, and the flavorful tofu scramble—all wrapped in a soft tortilla. Plus, it’s great for meal prep and freezes like a charm!

Rich flavor combo: The blend of smoky, spicy, and cheesy elements makes each bite super satisfying.
Hearty and filling: With potatoes, beans, and tofu, you get plenty of protein and fiber to power your morning.
Customizable: Whether you want it spicier, milder, or packed with extras, it’s easy to make it yours.
Great for meal prep: Make a batch, freeze some, and enjoy quick nourishing breakfasts anytime you're in a rush.

A close-up of a breakfast burrito cut in half, showing two halves held together by a woman's hand wrapped in shiny silver foil. The burrito has a soft light beige tortilla shell closely wrapped around three visible layers inside: the bottom layer with light orange sweet potato chunks mixed with some brown, grilled pieces of chicken and small bits of reddish bell pepper, the middle layer is fluffy, light yellow scrambled eggs, and the top layer is creamy melted cheese with some finely chopped green herbs sprinkled on top. The whole burrito looks moist and fresh with soft textures inside. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component of this Vegan Breakfast Burritos Recipe serves a purpose—flavor, texture, or nutrition. The cashews give that luscious, creamy queso that feels indulgent without dairy. The potatoes add a tender, fluffy base with a bit of a crisp edge, while the tofu scramble brings protein and a familiar egg-like texture that everyone loves.

Flat lay of raw cashews, chunky medium salsa, bright green pickled jalapeños with some jalapeño juice visible, golden diced russet and sweet potatoes, vibrant red diced bell pepper, dark pinto beans, soft crumbled tofu dusted with yellow turmeric powder, and fresh green cilantro sprigs, all beautifully arranged with pops of color and texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Raw cashews: Soaked and blended, they create a smooth, creamy queso without the heaviness of cheese.
Medium chunky salsa: Adds bright tomato flavor and a little texture to the queso.
Pickled jalapeños and juice: Brings a subtle tang and heat that wakes up your palate.
Nutritional yeast: That classic cheesy, nutty flavor essential for vegan cheese sauces.
Russet and sweet potatoes: The russet gives fluffiness, and sweet potatoes add natural sweetness and color.
Red bell pepper: Adds freshness and a slight crunch.
Garlic: For savory depth—watch it carefully so it doesn’t burn!
Pinto beans: Beans not only bulk up the hash but bring protein and creaminess.
Extra-firm tofu: Crumbled, it’s the perfect egg substitute to soak up all those flavors.
Spices (black salt, turmeric): Black salt gives that eggy umami note, and turmeric adds color and a subtle earthiness.
Tortillas: Large, pliable wraps that hold all the ingredients lovingly together.

📝

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 change things up based on mood or what’s in the fridge. Sometimes I add avocado for creaminess or swap beans for black beans when I want a different flavor profile. You can absolutely make this your own playground of breakfast goodness.

Variation: I once tried adding sautéed kale and mushrooms to the hash—it added earthiness and extra nutrients that made the burrito even more filling.
Gluten-free option: Swap in large gluten-free tortillas, so nobody misses out!
Soy-free substitute: Use a chickpea scramble or JUST Egg if you prefer to avoid tofu.
Spice it up: Add more pickled jalapeños or a splash of your favorite hot sauce if you love heat.

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

Step 1: Soak and Blend the Creamy Queso

First, soak the raw cashews. Don’t skip the soak—it softens them enough to blend up silky smooth queso. I usually pour boiling water over the cashews and let them sit for about 20 minutes while I prepare the rest. After draining, toss them in the blender with salsa, pickled jalapeños (and their juice), nutritional yeast, and salt. Blend until so smooth it almost looks like cheese sauce. This queso is the secret magic that ties everything together, so take a minute to get it right!

Step 2: Perfect the Potato Hash

Heat olive oil in a large skillet over medium heat. Add the diced russet and sweet potatoes, sprinkle with salt and pepper, and cover with a lid. This steams the potatoes so they cook evenly and stay tender inside. After 10 minutes, remove the lid and crank up the heat to medium-high. Add diced red bell pepper to add sweetness and color. Stir occasionally while letting the potatoes get golden and crispy—this takes about 15 minutes. Finally, toss in the garlic and cook an additional couple minutes, just until fragrant (be careful not to burn it!). Stir in the rinsed pinto beans last for creaminess and protein.

Step 3: Scramble the Tofu

In a separate pan, warm olive oil and crumble the tofu by hand directly into the skillet. Cook it over medium heat for 3-4 minutes to evaporate the excess moisture—this helps it absorb flavors better and get more bite. Then, sprinkle in nutritional yeast, black salt (which gives that eggy touch), and turmeric for color. Stir frequently and cook for another 5-10 minutes. Once done, remove from heat and fold in the queso sauce. This creamy mixture becomes the rich protein-packed centerpiece of your burrito.

Step 4: Assemble and Toast Your Burritos

Lay out a large tortilla and spoon some tofu scramble mixed with queso first, then layer on the hearty hash. Add extras like fresh cilantro, pico de gallo, or hot sauce if you want a kick. Fold the sides of the tortilla over the filling, then roll tightly to encase the ingredients completely. For an extra special touch, I like to pan-fry the burritos in a bit of oil until the outside turns golden and slightly crispy—about three minutes each side. This step is optional but truly elevates the texture and flavor.

Top Tip

When I first started making these Vegan Breakfast Burritos Recipe, I would sometimes end up with soggy tortillas or unevenly cooked potatoes. Here are the tips I learned to get perfect results every time.

Soak cashews well: It really makes a difference in getting that smooth queso texture without bits.
Cover the hash early on: Steaming the potatoes under a lid lets them cook gently and fully inside before crisping.
Drain tofu thoroughly: Press or let excess water evaporate so the scramble isn’t watery and holds together better.
Toast final burritos: Pan-frying seals everything in and adds a delightful crunch that makes the whole thing feel more special.

How to Serve Vegan Breakfast Burritos Recipe

Vegan Breakfast Burritos - Serving Suggestion

Garnishes

I love topping these burritos with fresh cilantro and a squeeze of lime to brighten the bold flavors. Sometimes I add slices of creamy avocado or a dollop of fresh pico de gallo for brightness and texture contrast. Hot sauce is a must-have in our house—spicy or smoky varieties both work well.

Side Dishes

These burritos pair wonderfully with a crisp green salad or a simple fruit salad to refresh the palate. If you want to keep things cozy, I often add a side of black beans or refried beans seasoned with cumin and lime. Fresh salsa or guacamole also always makes an appearance on the side.

Creative Ways to Present

For brunch parties, I sometimes slice these burritos into smaller, bite-sized pinwheels and serve with a variety of dipping sauces like chipotle mayo or cashew crema. Wrapping individual burritos in colorful parchment and tying with twine makes a charming grab-and-go meal for picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

After assembling the burritos, I wrap them individually in foil or parchment paper and store them in an airtight container in the fridge. They keep well for about 3-4 days, which is perfect for easy weekday breakfasts or quick snacks.

Freezing

These burritos freeze beautifully. I like to freeze them wrapped tightly in foil then placed in a freezer-safe bag. That way they don’t get freezer burn or stick together. When I’m ready, I just pop one in the oven wrapped in foil for about 20-30 minutes at 350°F and it’s like freshly made!

Reheating

My favorite method for reheating is the oven wrapped in foil—it keeps the tortilla soft and keeps the filling moist. If you’re in a hurry, a microwave works too; just cover the burrito with a damp paper towel and heat in 1-2 minute intervals, flipping halfway through, to avoid drying out.

Frequently Asked Questions:

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

Yes! These burritos are fantastic for meal prep. You can assemble them ahead of time and refrigerate or freeze them. Just reheat in the oven or microwave when you’re ready to eat.

What if I don’t have cashews for the queso?

If you don’t have cashews, you could try using soaked almonds or even a store-bought vegan cheese sauce. The cashews provide the creamy base, but other nuts can work in a pinch.

How spicy is this recipe?

The pickled jalapeños give a gentle heat that’s easy to adjust. You can add more or less jalapeños or skip them if you prefer mild flavors. Hot sauce on the side also lets you control the spice level.

Can I substitute the tofu with another protein?

Absolutely! Chickpea scramble or JUST Egg works great as an alternative to tofu for the scramble. You could also add vegan sausage crumbles if you want something heartier.

Final Thoughts

This Vegan Breakfast Burritos Recipe has quickly become my go-to for those mornings when I want something cozy, hearty, and bursting with flavor. It’s perfect whether you’re feeding a crowd or just treating yourself to a nourishing start. Give it a try—you’ll enjoy the rich layers of taste and texture, and appreciate how flexible it is for your own kitchen creativity. Plus, the leftovers are absolute gold for busy mornings. I’m excited for you to make it and hopefully fall in love with it, just like I did in my very first bite.