Delicious Vegan Breakfast Burrito Recipe

Wanna start your day with something tasty and filling? This vegan breakfast burrito is my favorite. It’s packed with flavor and good stuff.

It’s got tofu, veggies, spices, and all the yummy wrap-it-up magic. I make it when I want breakfast that feels like a hug.

No meat, no dairy—just plant-powered goodness. Quick to make, easy to love.

Let me show you how I make mine. You’re gonna want this in your morning lineup. Let’s roll!

Why You’ll Love This Recipe

• Protein-Packed and Hearty: With tofu and cashew-based queso, each burrito is filling and satisfying.
• Flavorful Layers: From crispy potatoes to creamy vegan queso and fresh pico, every bite is well-balanced.
• Meal Prep Approved: Make ahead and freeze for quick weekday breakfasts.
• 100% Plant-Based: Dairy-free, egg-free, and totally vegan without compromising taste.
• Crowd-Friendly: A brunch hit for vegans and non-vegans alike.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: Around 1 hour 5 minutes

Servings:
Makes 6 large burritos. Double the recipe for batch cooking or group brunches.

Difficulty:
Beginner-friendly, but with rewarding layers of flavor that experienced cooks will love assembling.

Required Kitchen Tools

Non-stick skillet or cast iron pan

• High-speed blender or food processor
• Baking sheet
• Parchment paper
• Large mixing bowls
• Potato masher or fork
• Spatula
• Knife and cutting board

Ingredients

For the Vegan Queso Sauce

This creamy, spicy sauce brings richness to the burrito and replaces traditional cheese with plant-based power.

• 1 cup raw cashews (soaked in hot water for 20 minutes)
• ½ cup unsweetened coconut yogurt
• ½ cup salsa (mild or medium)
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp smoked paprika
• ¼–½ cup water (adjust for consistency)
• 1 tbsp pickled jalapeños
• 2 tsp jalapeño brine
• 2 tbsp nutritional yeast

For the Tofu Scramble

This protein-packed base replaces eggs with flavorful, golden tofu seasoned to perfection.

• 1 block (14 oz) firm tofu, drained and crumbled
• ½ tsp turmeric
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp paprika
• ¼ tsp crushed chipotle chilies (optional)
• ¼ tsp black salt (kalanamak) for “eggy” flavor
• 1 tbsp tahini
• 2 tbsp unsweetened plant-based milk
• 1 tbsp olive oil

For the Crispy Potatoes

Golden, crispy, and lightly seasoned for texture and heartiness.

• 3 medium Yukon Gold potatoes, peeled and diced small
• 1½ tbsp olive oil or avocado oil
• 1 tbsp cornstarch
• ½ tsp black pepper
• ½ tsp sea salt

How to Make Vegan Breakfast Burritos – Step-by-Step Instructions

1. Make the Crispy Potatoes

These little golden bites add a crunchy texture and a comforting base to the burrito.

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the diced Yukon Gold potatoes in olive oil, cornstarch, salt, and pepper.
3. Spread in a single layer on the baking sheet.
4. Roast for 25–30 minutes, flipping halfway through, until golden and crisp.

Tip: Don’t overcrowd the pan—space allows for extra crispiness.

2. Prepare the Vegan Queso Sauce

Creamy, slightly spicy, and tangy—this is what pulls everything together.

1. Drain the soaked cashews and add to a blender with yogurt, salsa, cumin, chili powder, paprika, water, jalapeños, brine, and nutritional yeast.
2. Blend until smooth and creamy. Adjust water to reach desired consistency.
3. Taste and adjust salt or spice as needed.

Tip: The queso thickens as it chills. Add a splash of water before serving if needed.

3. Cook the Tofu Scramble

Savory and soft, the tofu scramble is the heart of this burrito.

1. Heat olive oil in a skillet over medium heat. Add the crumbled tofu.
2. Sprinkle with turmeric, onion powder, garlic powder, paprika, and chipotle.
3. Stir well and cook for 6–8 minutes until heated through and slightly golden.
4. Mix in tahini, plant milk, and black salt. Stir to combine and heat for 1–2 more minutes.

Note: Black salt adds an “eggy” flavor—don’t skip it if you want that traditional scramble vibe.

4. Make the Salsa Fresca (Pico de Gallo)

This adds brightness, acidity, and a fresh crunch.

1. In a small bowl, combine diced red onion, chopped serrano pepper, lime juice, halved cherry tomatoes, chopped cilantro, salt, and pepper.
2. Mix well and let sit for 10 minutes to allow flavors to meld.

5. Assemble the Burritos

1. Warm the tortillas slightly to make them more pliable.
2. Layer each tortilla with crispy potatoes, tofu scramble, a spoonful of queso, pico de gallo, and avocado slices.
3. Roll tightly into burritos. For extra crispness, sear the burritos seam-side down in a hot skillet for 1–2 minutes.

Optional: Wrap in foil or parchment for a grab-and-go option.

Serving Suggestions

These burritos are incredibly versatile and can be served in a variety of ways:

• Classic Brunch: Pair with a side of fruit or a green salad for a balanced plate.
• On-the-Go: Wrap in parchment or foil for a tidy breakfast you can eat with one hand.
• With Hot Sauce: Drizzle with your favorite vegan hot sauce or salsa verde for added zing.
• Bowl Style: Skip the wrap and layer all ingredients in a bowl for a gluten-free version.

Storage and Meal Prep Tips

• To Refrigerate: Wrap each burrito tightly in foil or parchment paper and store in an airtight container for up to 4 days.
• To Freeze: Wrap individually and freeze in a zip-top freezer bag. Reheat directly from frozen in the oven at 375°F (190°C) for 20–25 minutes, or microwave (unwrapped) for 3–4 minutes.
• Queso Storage: Store leftover queso in a sealed jar in the fridge for up to 5 days. Stir before serving.

Make-Ahead Tip: Prep all components separately, store in the fridge, and assemble burritos fresh for maximum texture.

Variations for Vegan Breakfast Burritos

• Add Greens: Toss in sautéed kale or spinach for extra nutrients.
• Spice It Up: Add more jalapeños or use a spicier salsa in the queso.
• Grain Swap: Replace potatoes with quinoa or brown rice for a lighter version.
• Different Protein: Use tempeh bacon, vegan sausage, or chickpea scramble for variety.
• Gluten-Free Option: Use gluten-free tortillas or enjoy burrito bowl-style without the wrap.

Tips and Tricks for Success

• Crispy Potato Perfection: Dry your potatoes well before roasting to help them crisp up.
• Don’t Overfill: Less is more when assembling burritos—overfilling makes them hard to roll.
• Reheat Gently: Use the oven or stovetop to keep texture intact when reheating.
• Use Quality Tortillas: Look for soft, large flour tortillas that hold up to folding and toasting.

Nutrition

Here’s an approximate nutrition breakdown per burrito (based on 6 servings):

Nutrient	Amount per Serving
Calories	410 kcal
Protein	16 g
Carbohydrates	38 g
Dietary Fiber	7 g
Total Fat	22 g
Saturated Fat	3 g
Sugars	4 g
Sodium	570 mg
Calcium	120 mg
Iron	3.2 mg

Note: Nutrition values are estimates and may vary based on specific brands and ingredient substitutions.

FAQs

Can I freeze these burritos?
Yes. Wrap them individually and store in the freezer. Reheat in the oven or microwave as needed.

Is there a nut-free queso substitute?
Try a sunflower seed-based queso or store-bought nut-free vegan cheese sauce.

Can I prep components ahead of time?
Absolutely. Store cooked potatoes, tofu scramble, queso, and salsa separately in the fridge for up to 4 days.

What if I don’t have kala namak?
Regular salt can be used, but black salt gives the tofu that authentic “eggy” flavor.

Conclusion

These vegan breakfast burritos are more than just a plant-based spin on a morning classic—they’re a full-on flavor experience, stacked with texture, color, and comfort. Whether you’re batch-cooking for busy mornings or sitting down for a weekend feast, these burritos will keep you fueled and satisfied without missing the eggs or cheese.