The Ultimate Vegan Breakfast Burrito: Cheesy Tofu Scramble & Crispy Hash for Delicious Meal Prep

Prepare to be amazed by the ultimate Vegan Breakfast Burrito recipe! This culinary masterpiece combines a rich, “cheesy” scrambled tofu with an irresistibly crispy homemade potato hash. Perfect for meal prepping, these flavorful burritos can be frozen for quick, satisfying, and incredibly delicious breakfasts on busy mornings.

Experience the Best Vegan Breakfast Burritos Ever

These vegan breakfast burritos aren’t just good; they’re truly exceptional. Prepare yourself for a breakfast experience that might just redefine your perception of plant-based meals. Don’t just take our word for it; the glowing reviews from countless satisfied eaters speak volumes about their unparalleled taste and quality.

“I don’t review recipes a lot, but feel this one deserves it. I come back to this over and over again. They really are SO good!!” -Taylor

What makes these burritos so extraordinarily delicious? It’s the unique combination of perfectly seasoned tofu, scrambled and cooked in a homemade, creamy cashew sauce that strikingly resembles a rich, savory vegan queso. This sauce brings an depth of flavor that transforms humble tofu into a truly gourmet experience.

Paired with a golden-brown, crispy potato hash, every bite delivers a delightful interplay of textures and flavors. The savory tofu, with its “cheesy” undertones, complements the earthy, crisp potatoes beautifully. We simply cannot overstate how incredible this recipe is – the sheer volume of enthusiastic comments below stands as a testament to its deliciousness!

As the creator of the popular Simple Vegan Breakfast Hash, I often heard from many of you about the challenge of finding diverse and savory vegan breakfast options beyond smoothies and oatmeal. While I absolutely adore a good smoothie or a comforting bowl of oatmeal, everyone deserves to kickstart their day with something hearty, flavorful, and savory.

That’s where these exceptional vegan breakfast burritos come in! They are a game-changer: incredibly satisfying, bursting with flavor, remarkably freezer-friendly for ultimate convenience, and easily adaptable to be gluten-free by simply choosing gluten-free tortillas. Get ready to elevate your breakfast routine with these plant-based powerhouses!

The beauty of this burrito lies in its two perfectly balanced components: the rich, savory tofu scramble and the delightfully crispy vegan breakfast hash. The homemade cashew-based sauce for the tofu is so incredibly creamy and flavorful that it truly stands on its own, eliminating the need for extra condiments. While you’re welcome to dip your burrito in additional salsa if you desire, you might find it completely unnecessary. Even my husband, who habitually adds sour cream or salsa to almost everything, enjoyed these vegan burritos exactly as they were!

How to Make These Incredible Vegan Breakfast Burritos

Creating these sensational vegan breakfast burritos is a straightforward process, broken down into a few simple steps. The key is to manage your time efficiently, starting with the component that takes the longest to cook.

Step-by-Step Instructions:

Step 1: Prepare Your Crispy Potato Hash. This is the most time-consuming component, so it’s best to get it started first. Begin by uniformly chopping your russet potatoes and sweet potato into small, bite-sized cubes. Consistency in size ensures even cooking. Toss them generously with olive oil and your favorite breakfast spices (such as paprika, garlic powder, onion powder, salt, and pepper). Spread them out in a single layer on a baking sheet and roast them in the oven at 450 degrees Fahrenheit (230°C). This high heat is crucial for achieving that coveted crispy exterior. Let them roast until golden brown and tender on the inside, flipping once halfway through.

Step 2: Craft the “Cheesy” Cashew Sauce. While your potatoes are roasting, you can prepare the incredible sauce for the tofu. This sauce is what elevates the tofu scramble from good to gourmet! In your high-speed blender, combine the enchilada sauce, roasted cashews, your chosen medium spicy salsa, and nutritional yeast. Blend everything until it’s exceptionally smooth and creamy. The high-speed blender is key here for a truly velvety texture.

Do You Need to Soak the Cashews First?

Great news: no, you don’t! Since we’re using roasted cashews (as opposed to raw), they are softer and will blend smoothly without the need for pre-soaking. Raw cashews, on the other hand, typically require soaking to achieve a creamy consistency. This sauce truly tastes like a gourmet vegan queso dip, and it’s so versatile. I even use a similar sauce in my vegan quesadillas, and it’s always a huge hit!

Step 3: Prepare the “Cheesy” Tofu Scramble. First, drain your extra-firm tofu and press out as much excess water as possible. This is a crucial step for achieving the right texture and allowing the tofu to absorb the sauce effectively. Crumble the pressed tofu into a large skillet using a potato masher or your hands, aiming for an “egg-like” scrambled texture. Heat the skillet to medium-high, then add the creamy cashew sauce from your blender, along with the fresh lime juice and a pinch of salt. Cook the tofu, stirring occasionally, for about 10-15 minutes. The goal is for the tofu to absorb much of the sauce, becoming less soft and developing a texture similar to a thick, savory dip. It should still be moist but not mushy.

Step 4: Finish the Hash with Aromatics. While the tofu is cooking, prepare the garlic and onion mixture for the hash. In a separate small pan, sauté the chopped onion and minced garlic until fragrant and softened. Once your roasted potatoes are done in the oven, remove them and add the sautéed onion and garlic mixture. Toss everything together thoroughly to combine the flavors.

Once both your aromatic hash and the savory tofu scramble are ready, chop some fresh cilantro. You’re now perfectly set to begin assembling your incredible breakfast burritos!

Assembling Your Burritos: To make them easier to roll, lightly warm your tortillas in the microwave for a few seconds first. On each warmed tortilla, place a generous scoop of the “cheesy” tofu scramble. Follow this with a sprinkle of fresh, chopped cilantro for a bright herbal note. Finally, add a substantial scoop of the irresistibly crispy potato hash. Carefully but firmly roll up each burrito, tucking in the sides as you go, to create a neat, handheld package. And just like that, they’re ready to devour!

For me, a truly satisfying meal needs a variety of textures, and this recipe delivers beautifully. The soft, creamy texture of the tofu scramble is perfectly balanced by the delightful crunch and chewiness of the roasted potatoes. These contrasting textures work in harmony, creating an incredibly satisfying and perfectly balanced bite every single time!

It’s amazing how some recipes truly stand the test of time. I first shared this beloved recipe over six years ago, and recently, I made a fresh batch. I can confidently say they were just as incredibly delicious and satisfying as I remembered them to be!

These vegan breakfast burritos are an absolute game-changer for busy mornings. They are ideal for quick breakfasts because you can easily prepare a large batch ahead of time and store them in your freezer. Imagine waking up, grabbing a delicious, homemade burrito, and having a warm, flavorful meal ready in minutes!

Rave Reader Reviews

The best proof of a recipe’s success comes from those who try it. Here are just a few of the many wonderful comments I’ve received. If you give these burritos a try, please be sure to leave your own feedback!

Lynz: “DUDE. I just tried these the other day and oh my word let me just say that I will be reusing this recipe over and over because I don’t think I will ever get tired of these! Thanks so much!”

Becky: “You are right! These are the best breakfast burritos! The hash and the sauce were both yummy on their own and I was afraid I would taste so much of them there would not be enough to put together. But – assembled- they are simply heavenly!!”

Jaclyn: “Wow!!! These were AMAZING! It takes time to roast the potatoes then cook the tofu mixture but sooooo worth it and the bonus is, I have two burritos that were leftover and now in the freezer for a quick weekday breakfast!”

What truly sets these burritos apart is that their incredible flavor and texture are maintained, or even improved, when reheated from frozen. It’s rare to find a meal prep item that tastes just as fresh and delicious days or even weeks later!

Seriously, these are quite possibly the best breakfast burritos—vegan or otherwise—I have ever had the pleasure of tasting! They are a must-try for anyone looking for a hearty, flavorful, and convenient breakfast solution.

A truly exceptional breakfast burrito strikes a perfect balance: it’s packed with incredible flavor, offers a satisfying combination of textures, and is conveniently freezable for effortless meal prep. This vegan breakfast burrito masterpiece checks all those boxes and more. With its savory “cheesy” tofu scramble and crispy potato hash, it’s a breakfast sensation that promises to delight every time. You absolutely have to give these a try – they will not disappoint!