Best Vegan Breakfast Burritos

You will not regret making these Vegan Breakfast Burritos! They are filling, savory, have plenty of protein and are way less expensive than any breakfast burrito you can get on Postmates.

Photo credit: Build Your Bite

These are the best burritos I've ever made, and having them prepared ahead of time means you get extra sleep in the mornings! They are vegan because they're made with tofu instead of eggs and cheese, but anyone can enjoy these. 

The recipe, which I got from Build Your Bite, makes 6-8 burritos, which means you'll have breakfast prepared for up to a week! So if you have a lazy Sunday, take the time to cook these up and thank me later.

You'll start by making the Breakfast Potato Hash, which goes inside the burritos along with the tofu mixture. Get the potatoes in the oven, then start the tofu and "cheesy" sauce. Everything should come together at the same time. Ok, let's get to the recipes, enjoy!

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Breakfast Potato Hash

This is for the breakfast burritos below. Start by making this, and then as the potatoes bake, you can prepare the burritos.

Photo credit: Build Your Bite

Ingredients

• 4 medium russet potatoes, diced
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon dried thyme
• 2 teaspoons sea salt
• 1 teaspoon pepper
• 1 tbsp Olive Oil

For the garlic and onion mixture:

• 1 medium onion, diced
• 5 cloves of garlic, finely diced or minced
• 1 teaspoon olive oil
• sprinkle of sea salt & pepper

Instructions

1. Combine diced potatoes with spices and olive oil, mix well. Bake in a glass casserole dish or baking sheet at 450 degrees for 40-50 minutes, checking and stirring every 20 minutes, until crispy.
2. Use a spatula to unstick potatoes from the pan each time you stir.
3. Meanwhile, saute onion, garlic, 1 teaspoon of olive oil, and a sprinkle of sea salt and pepper in a skillet. Cook for 5-8 minutes, or until browned.

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Best Vegan Breakfast Burritos 

Photo credit: Build Your Bite

Ingredients

• 1 batch of Breakfast Hash (above)
• 1 can (15 oz.) of Pinto or Black Beans, rinsed and drained
• 1 block (14 oz.0 extra firm tofu
• 8 oz enchilada sauce
• 1 cup roasted salted cashews
• 1/2 cup medium spicy chunky salsa
• 1/4 cup nutritional yeast
• Juice of 1 lime
• 1/2 teaspoon sea salt
• 8 large tortillas (flour or gluten-free)
• chopped cilantro

Instructions

1. Make one batch of simple vegan breakfast hash according to instructions (see above). 
2. In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth.
3. Drain tofu and pat dry.
4. Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture.
5. Heat tofu to medium high and add the the sauce from the blender, lime juice, and salt.
6. Cook tofu for 10 - 15 minutes, or until tofu starts to become a little less soft.
7. Warm up the beans in the microwave & season with a pinch each of salt, pepper and garlic powder.
8. Assemble burritos using the tofu, beans, chopped cilantro, and then a scoop of vegan breakfast hash.
9. Serve immediately or freeze for later. To freeze the burritos, wrap each individual one in foil, then place in an airtight Ziploc bag in the freezer. (If you're going to eat these throughout the week, just keep them wrapped in the fridge - they're easier to reheat that way).
10. To reheat, remove the burrito from foil and place on a microwave safe plate. Heat for 2-3 minutes in the microwave (until heated through).

ENJOY! Leave us a comment if you make these and love them as much as we did!