The Best Vegan Breakfast Burrito

These recipe made with scrambled tofu and homemade slow roasted vegan breakfast hash.

You’ll Need:

  • 1 batch of Simple Vegan Breakfast Hash (see instructions)
  • 14 oz 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 whole wheat tortillas
  • chopped cilantro


  1. Make one batch of simple vegan breakfast hash according to instructions
  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. Assemble burritos using the tofu, chopped cilantro, and then a scoop of hash
  8. Serve immediately or freeze (see post for instructions)


  • To make this stretch for more burritos, use smaller tortilla shells and it will yield more medium sized burritos.