Delicious Vegan Breakfast Burrito Recipe

Are you tired of the same old breakfast options and looking for something new and exciting? Imagine a breakfast burrito that’s packed with vibrant flavors and nutrients—without any animal products.

Transitioning to a plant-based diet doesn’t mean you have to give up delicious comfort foods. Our Vegan Breakfast Burrito recipe combines savory tofu scramble, crispy potatoes, and creamy vegan queso to start your day off right.

Get ready to enjoy a breakfast that’s not only satisfying but also incredibly easy to make. Let’s dive into this recipe and transform your mornings with a delightful plant-based twist!

Why Choose Vegan Breakfast Burritos?

Breakfast burritos are a beloved classic, known for their hearty and satisfying nature. By opting for a vegan version, you’re not only embracing a plant-based lifestyle but also making a choice that’s both delicious and nutritious. Vegan breakfast burritos are packed with proteins, healthy fats, and essential nutrients, ensuring you start your day on the right foot.

Ingredients for Vegan Breakfast Burritos

Here’s what you’ll need to make these scrumptious burritos:

For the Vegan Queso Sauce:

• 1 cup raw cashews (soaked or boiled)
• 1/2 cup unsweetened coconut yogurt
• 1/2 cup your favorite salsa
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons water
• 2 tablespoons pickled jalapeños (plus some brine)
• 2 tablespoons nutritional yeast

For the Tofu Scramble:

• 1 block firm tofu
• 1/4 teaspoon turmeric
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon crushed chipotle chilies
• 1/2 teaspoon kalanamak (Indian black salt)
• 2 tablespoons tahini
• 1/4 cup plant-based milk
• Olive oil for cooking

For the Crispy Potatoes:

• 20-22 ounces Yukon Gold potatoes
• 1-2 tablespoons olive oil or avocado oil
• 1 tablespoon cornstarch
• Black pepper to taste
• Sea salt

For the Salsa Fresca (Pico de Gallo):

• 3/4 cup diced red onion
• 1 serrano pepper (finely minced)
• 2 tablespoons lime juice
• 1 cup cherry tomatoes (diced)
• 1/2 cup chopped cilantro
• Kosher salt and black pepper to taste

Additional Ingredients:

• 1 ripe avocado
• Flour tortillas (large, for wrapping)

Preparing the Vegan Queso Sauce

Let’s start with the vegan queso sauce, which adds a creamy, cheesy flavor to our burrito.

1. Soak or Boil Cashews: Begin by soaking raw cashews in water for at least 2 hours or boiling them for 10 minutes until softened. This step ensures a smooth, creamy texture.
2. Blend Ingredients: In a blender, combine the soaked cashews, coconut yogurt, salsa, cumin, chili powder, smoked paprika, water, pickled jalapeños, brine, and nutritional yeast. Blend until completely smooth.
3. Adjust Consistency: If the sauce is too thick, add a bit more water. If too thin, blend in more cashews or nutritional yeast.
4. Store: This sauce can be made ahead of time and stored in the refrigerator for up to a week. It’s great not only for burritos but also for nachos and dips.

Making the Tofu Scramble

To make a delicious tofu scramble that mimics the texture and flavor of traditional scrambled eggs, follow these steps:

1. Press the Tofu: Drain the tofu and wrap it in a dish towel or paper towels. Place a heavy object on top (like a book or canned goods) to press out excess moisture. Let it sit for about 15 minutes.
2. Prepare the Spice Mix: In a small bowl, mix together turmeric, onion powder, garlic powder, paprika, crushed chipotle chilies, and kalanamak.
3. Cook the Tofu: Heat olive oil in a large non-stick pan over medium-high heat. Crumble the pressed tofu into the pan and cook without stirring too frequently, allowing it to develop a golden crust. Break up any large pieces with a spatula.
4. Add the Spice Mix: Pour the spiced mixture over the tofu and stir to coat evenly. Cook for a few more minutes until the tofu is golden and the spices are well incorporated.
5. Finish: Add a dash of kalanamak at the end if desired for a stronger eggy flavor. The tofu scramble should be flavorful, slightly crispy, and not too runny.

Preparing the Crispy Potatoes

For the perfect crispy potato filling, follow these steps:

1. Cut and Soak: Peel and cut the Yukon Gold potatoes into 1/2 to 3/4 inch pieces. Soak them in cold water for 5 minutes to release excess starch. Drain and pat dry.
2. Coat and Season: Toss the potatoes with olive oil, cornstarch, and black pepper. Spread them on a parchment-lined baking sheet.
3. Roast: Bake at 425°F (220°C) for 15-20 minutes, flipping halfway through until golden brown and crispy. Season with sea salt immediately after removing from the oven.

Making the Salsa Fresca

A fresh salsa adds a vibrant, zesty flavor to your burrito.

1. Prepare Vegetables: Dice the red onion and finely mince the serrano pepper. Combine them in a bowl with lime juice. Let them marinate for 10 minutes to mellow the onion’s pungency.
2. Add Tomatoes and Cilantro: Chop the cherry tomatoes and cilantro. Add them to the bowl with the marinated onion and pepper. Season with salt and pepper to taste.
3. Mix and Rest: Stir everything together and let it sit for 5-10 minutes to allow the flavors to meld.

Read More: Delicious Banana Bread Recipe: Easy, Flavorful, and Trustworthy

Assembling the Burritos

Now it’s time to put everything together!

1. Warm the Tortillas: Heat the flour tortillas slightly to make them pliable. This can be done in a dry skillet or microwave.
2. Layer Ingredients: Spread a generous dollop of the vegan queso sauce on the center of each tortilla. Add a portion of the tofu scramble, crispy potatoes, avocado slices, and a few spoonfuls of salsa. Be careful not to overload the tortilla.
3. Roll the Burrito: Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to seal.
4. Crisp the Burrito: Heat a non-stick skillet over medium heat. Place the burritos seam-side down and cook until crispy and golden brown on all sides. This step helps seal the burrito and adds a nice texture.

Final Touches

Your vegan breakfast burritos are now ready to enjoy! These burritos are bursting with flavor and texture, making them a satisfying and nutritious breakfast choice. They’re perfect for meal prepping and can be easily customized with your favorite ingredients.

Feel free to experiment with additional fillings like sautéed vegetables or vegan sausage to suit your taste. These burritos are versatile and can be adapted to fit any dietary preference.

Taste Test Results

We recently conducted a taste test with some of my family members to compare our homemade burritos with a store-bought version. While the store-bought burrito didn’t quite impress, our homemade vegan breakfast burrito won hands down for its flavor and freshness. It’s always rewarding to see that the effort put into making something from scratch truly pays off.

Conclusion

There you have it—an easy, delicious recipe for vegan breakfast burritos that will make your mornings brighter and tastier. With a blend of savory tofu scramble, crispy potatoes, creamy queso sauce, and fresh salsa, these burritos are sure to become a favorite in your breakfast rotation.

Enjoy making and eating these burritos, and let me know how they turn out for you. Happy cooking!