Vegan Breakfast Burritos Recipe

Ingredients

• 210 g (1 1/2 cups)raw cashews
• 180 ml (3/4 cup)medium chunky salsa
• 60 ml (1/4 cup)pickled jalapeños
• 60 ml (1/4 cup)juice from the pickled jalapeño jar
• 15 g (1/4 cup)nutritional yeast
• 2.5 ml (1/2 teaspoon)salt
• 30 ml (2 tablespoons)olive oil
• 2 mediumrusset potatoes, peeled and diced small
• 2 mediumsweet potatoes, peeled and diced small
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)black pepper
• 1 mediumred bell pepper, seeded and diced
• 3 large clovesgarlic, minced
• 425 g (15 ounces)pinto beans, drained and rinsed
• 15 ml (1 tablespoon)olive oil
• 411 g (14.5 ounces)extra-firm tofu
• 15 g (2 tablespoons)nutritional yeast
• 2.5 ml (1/2 teaspoon)black salt or regular salt
• 1.25 ml (1/4 teaspoon)turmeric
• 8 largetortillas
• Optional; to tastehot sauce, avocado, pico de gallo and cilantro

Instructions

1. 1

   Blend the queso

   Bring 710–950 ml (3–4 cups) of water to a boil and pour it over the cashews. Leave them to soak for 5 minutes to 1 hour, then drain and discard the water. Add the cashews, salsa, pickled jalapeños and their juice, nutritional yeast and salt to a high-powered blender. Blend until very smooth, scraping down the sides if needed, and set aside.

2. 2

   Cook the hash

   Heat the olive oil in a large non-stick frying pan over medium heat. Add the diced russet and sweet potatoes and toss to coat, then season with salt and pepper. Cover and cook for 10 minutes. Remove the lid, raise the heat to medium-high, add the diced red pepper and cook for about 15 minutes, stirring occasionally, until the potatoes are cooked and golden brown. Reduce the heat to medium, add the garlic and cook for 1–2 minutes, stirring so it does not burn. Take the pan off the heat and stir in the drained pinto beans.

3. 3

   Scramble the tofu

   Heat 15 ml (1 tablespoon) of olive oil in a frying pan over medium heat. Drain the tofu, crumble it into the pan and cook for 3–4 minutes, stirring often, until most of its water has evaporated. Stir in the nutritional yeast, black salt or regular salt, and turmeric. Cook for another 5–10 minutes, then remove from the heat. Pour in the prepared queso and mix thoroughly.

4. 4

   Fill the tortillas

   Lay a tortilla flat and spoon some tofu scramble with queso onto it, followed by a generous portion of hash. Add hot sauce, cilantro, pico de gallo or avocado if you like. Fold the sides over the filling and roll tightly, tucking in the edges as you go. For a crisp finish, lightly oil a pan and fry each burrito for about 3 minutes per side, until golden brown.

5. 5

   Serve or store

   Serve straight away, or wrap the burritos tightly in foil or plastic wrap and freeze. To reheat from frozen in the oven, wrap in foil and warm at 175°C (350°F) for 20–30 minutes. Alternatively, microwave for 2–3 minutes, turning halfway through, until thoroughly warm.

What are vegan breakfast burritos?

Breakfast burritos are an American-style way to wrap a substantial morning meal in a tortilla. This plant-based version brings together a potato hash, tofu scramble and a creamy, tangy cashew queso.

The combination works because the potatoes provide a crisp-edged, hearty base, while the seasoned tofu and queso make the filling cohesive and savoury. Beans add another substantial element, and the optional fresh toppings bring contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 15g protein, 45g carbs, 18g fat.

The potatoes, sweet potatoes, beans and tortillas supply most of the carbohydrates, while cashews and olive oil contribute much of the fat. Tofu, beans and nutritional yeast provide protein across the filling. To balance the plate, serve a burrito with fresh fruit or a simple salad.

A smooth cashew queso

Soak the cashews in freshly boiled water to help them blend into a smooth sauce. A high-powered blender makes the job easier; pause to scrape down the sides if pieces cling to the jug.

Salsa and pickled jalapeño juice give the queso its tangy, lively flavour. Blend until no grainy bits remain before mixing it into the tofu.

Getting the potato hash right

Small, evenly cut pieces: similarly sized russet and sweet potato cubes cook at a more even pace. Keep the pieces small as directed so they soften within the cooking time.

Covered, then uncovered: the lid helps the potatoes cook through at first. Removing it and raising the heat lets them turn golden; stir occasionally and keep an eye on the pan as they brown.

Cook the tofu to the right texture

Evaporate the water: crumble the drained tofu into the hot pan and stir frequently for the first 3–4 minutes. It should look less wet before you add the seasonings.

Season and finish: nutritional yeast and turmeric flavour and colour the scramble, while black salt gives it a more distinctive savoury note than regular salt. Cook for the stated further 5–10 minutes, then fold in the queso.

Assembling without spills

Keep the filling centred and leave room around the tortilla’s edges. Add the hash generously, but avoid piling on so much that you cannot fold the sides in.

Fold the sides over the filling before rolling the tortilla tightly. If you want a crisp exterior, fry the assembled burrito for about 3 minutes per side until golden.

Serving and toppings

Hot sauce, avocado, pico de gallo and cilantro are optional, so choose according to whether you want extra heat, richness or freshness. Add them just before rolling to keep the filling easy to handle.

These burritos are filling on their own. For a lighter-feeling plate, serve one with fresh fruit or a simple salad rather than adding another heavy side.

Recipe notes & tips

• Dice both types of potato small and evenly so they cook at a similar pace.
• Scrape down the blender jug as needed to get the cashew queso smooth.
• Stir the garlic through the hash only after the potatoes have browned, and keep it moving to prevent burning.
• Let the tofu lose most of its excess water before adding the seasonings.
• Keep optional wet toppings modest inside the tortilla so it is easier to roll.
• For a crisp finish, fry the burritos seam-side down first.

Variations

• Extra heat: add more pickled jalapeños or hot sauce to the filling.
• Fresh finish: add pico de gallo and cilantro just before rolling.
• Creamy topping: tuck sliced avocado into each burrito.
• Milder queso: reduce the pickled jalapeños and use less of their juice.
• Crisp exterior: pan-fry the filled tortillas until golden on both sides.

Common mistakes to avoid

• Uneven potato pieces: cut them to a similar small size so they cook evenly.
• Burnt garlic: add it after the potatoes are cooked and stir for just 1–2 minutes.
• Watery tofu: cook it for 3–4 minutes before seasoning, until most of the water evaporates.
• Lumpy queso: blend thoroughly and scrape down the sides of the jug as needed.
• Overfilled tortillas: use a generous but manageable amount so the sides can fold over.
• Soggy burritos: add optional fresh toppings sparingly and roll just before serving.

How to store

Wrap burritos tightly in foil or plastic wrap and freeze. Reheat from frozen wrapped in foil at 175°C (350°F) for 20–30 minutes, or microwave for 2–3 minutes, turning halfway through, until thoroughly warm.

Frequently asked questions