Want more savory vegan breakfast ideas? Try my Vegan Breakfast Sandwiches (freezer friendly), The Best Tofu Scramble and JUST Egg Omelette. There isn’t usually time for fluffy pancakes or vegan omelettes during busy weekday mornings. We need a meal or snack that is filling, nutritious and full of flavor to grab and head out the door. If you’re in the mood for something savory, try these Vegan Breakfast Burritos. They’re made with filling ingredients like eggy tofu scramble mixed with an incredible vegan queso, and breakfast hash with potatoes and beans. Breakfast burritos are the best option to enjoy when you need a change from your usual overnight oats or green smoothies. Warm, savory, and satisfying, this protein-packed breakfast will keep you full for hours.
How to make vegan breakfast burritos
Find the complete recipe with measurements in the recipe card below. First, make the super easy vegan queso in your blender. Set aside while you make the hash. For the breakfast hash, all you need to do is warm oil in a large skillet and add the potatoes (I used a combination of sweet and yellow). Stir to coat in the oil, sprinkle with salt and pepper, cover and cook for about 10 minutes. Uncover and add the red pepper and cook for another 15 minutes, until the potatoes and cooked and golden. Lastly, add the garlic, cook for a minute, then remove from heat and stir in the drained and rinsed beans. Next, make the easy tofu scramble. Stir the delicious queso into the tofu scramble. YUM. Lastly, assemble the burritos by laying a large tortilla flat. Add some of the tofu-queso mixture, followed by the hash. You can add anything else you want, like avocado slices, vegan sour cream, pico de gallo, cilantro or hot sauce, but I keep them simple for freezing. Fold the sides over the filling and roll up, tucking the edges as you go.
