Vegan Breakfast Burrito

How To Make Vegan Breakfast Burrito

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 224kcal

Ingredients

  • 1 batch of Simple Vegan Breakfast Hash
  • 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

Instructions

  • Make one batch of simple vegan breakfast hash according to instructions
  • In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth
  • Drain tofu and pat dry
  • Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture
  • Heat tofu to medium high and add the the sauce from the blender, lime juice, and salt
  • Cook tofu for 10 - 15 minutes, or until tofu starts to become a little less soft
  • Assemble burritos using the tofu, chopped cilantro, and then a scoop of hash
  • Serve immediately or freeze (see post for instructions)

Notes

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