The Best Vegan Breakfast Burritos

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These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they're vegan!
Prep Time: 55 mins
Cook Time: 10 mins
Total Time: 1 hr 5 mins
5 from 55 votes

When most people think of breakfast burritos, they think of a very indulgent, non-vegan situation (loaded burritos with eggs, cheese, and potatoes). Vegan breakfast burritos, on the other hand, are often relegated to the frozen section of the grocery store, with very few restaurants offering them. And those frozen vegan burritos are tiny and pitiful (and often inedible).

So, I set out to create an epic vegan breakfast burrito that was just as mouthwatering, indulgent, and loaded as your classic breakfast burrito. A vegan queso sauce, eggy tofu scramble, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection.

And if you’re looking for more delicious vegan breakfast ideas, check out my round-up of 40 fantastic vegan breakfast recipes! This list has everything from easy weekday breakfasts to indulgent weekend brunches, so you’re sure to find something you’ll love.

The Best Vegan Breakfast Burritos

Why you’ll love these vegan breakfast burritos

Deluxe breakfast burritos. These burritos have it all. That crispy potato situation, a liquid gold cheese sauce that tastes like queso, a very eggy tofu scramble, a spicy and fresh salsa, and creamy avocado.

Every component is gourmet and incredibly tasty on its own. When you roll up five tasty components into a flour tortilla, and griddle it until it’s slightly crispy on the outside but still chewy on the inside…well, you get burrito perfection.

Make ahead. While these burritos are deluxe and have several components, you can make many of them ahead of time. The only component that can’t be made ahead of time is the avocado (obvi), and that takes almost zero work. Read more in the Frequently Asked Questions” section.

You can also make several of the components simultaneously. For instance, while the potatoes are soaking you can get started on the pico de gallo. And while the potatoes are cooking, you can make the tofu scramble and queso sauce.

Totally Customizable. While I love each component in this burrito, this recipe is also easy to customize. For instance, you can swap the Yukon gold potatoes for sweet potatoes. Or use your favorite store-bought salsa instead of my pico de gallo recipe. Instead of the avocado, you can add guacamole!

Texture and flavor heaven. You get crispiness from (a) the crispy roasted potatoes and (b) the griddled tortilla exterior; (b) chewiness from the interior of the flour tortilla; (c) creaminess from the avocado, queso and eggy tofu scramble. Flavorwise, you get a mixture of cheesy, eggy, spicy, and salty…all so good!

Components in vegan breakfast burritos

Cheese Sauce / Queso

I chose to include this cheese sauce for a few reasons. One, the flavors are reminiscent of queso, which is always delicious in a burrito. Two, I use it in my Buffalo Chickpea Quesadillas and Vegan Crunchwrap Supreme, and it’s a fan favorite (many readers describe it as “life-changing”). And three, many store-bought vegan cheeses don’t melt well, so I opted for this creamy cheese sauce instead.

Oh, also it’s so easy to make (the blender does all the work) and requires very few ingredients. The hardest part is to remember to soak your cashews!

How to soften raw cashews

If you have a high-powered blender like a Vitamix, you can soak the cashews in boiling water for as little as 30 minutes. If you don’t, you can soak your cashews in cool water overnight. And regardless of what blender you have, you can also add your cashews to a saucepan, cover with water, and boil for 15 minutes. Boiling is the quickest option and works great.

Tofu Scramble

Tofu scramble gets a bad rap. And I can see why (sometimes). Texturewise, it can be dry and flavorwise, it can be, well, bland. Not so with this tofu scramble recipe! It’s eggy and tastes remarkably like eggs.

There are three main “secrets” to my eggy and creamy tofu scramble:

1. Use firm tofu. Extra firm tofu isn’t bad for tofu scramble, but if you want to mimic the soft eggy texture of scrambled eggs, firm tofu is fantastic. It gets a nice golden coating when you fry it, but stays soft on the inside.

2. Add a sauce. Since scrambled eggs are quite high-fat and quite soft, adding a sauce makes the tofu scramble more egg-like. My sauce has lots of flavor (garlic and onion powder, turmeric, paprika, chipotle chilies, nutritional yeast) as well as some fat (tahini and oat milk). The sauce coats the tofu scramble and gives it a more eggy consistency and texture.

3. Kala namak. Aka Indian black salt. If you’re familiar with vegan cooking, you may be acquainted with this unique ingredient. According to Wikipedia, it’s a “kiln-fired rock salt used in South Asia with a sulphurous, pungent smell.”

Be warned, the smell is really intense, but it does lend that je ne sais quoi taste of eggs to tofu scramble. It also loses its potency as it cooks, so I add some to the sauce, as well as sprinkle a bit on the tofu scramble after it’s done cooking.

tofu scramble in frying pan

Pico de Gallo

While store-bought salsa is totally fine, these burritos get taken over the top with a super flavorful salsa fresca, AKA pico de gallo. It’s really simple to make (tomatoes, onions, cilantro, serrano peppers, lime, salt) but packs a serious flavor punch.

I opted for cherry tomatoes since it’s not tomato season and smaller tomatoes are sweeter and juicier (and less watery). But, I’ve also made this with regular tomatoes and works well too.

Note: The salsa on its own is really quite spicy, but once you wrap it up in the burrito with all those other fillings, it’s less noticeable. That said, if you have what I call “baby mouth,” you can use a jalapeño instead or de-seed the serrano pepper.

Crispy Roasted Potatoes

For me, a breakfast burrito must have potatoes. And I like my potatoes crispy. This recipe is simple but delivers maximal crispiness. It’s adapted from Gimme Some Oven’s Crispy Roasted Potatoes recipe.

Here are my tips for crispy roasted potatoes:

1. Use Yukon gold potatoes. They’re not too starchy or too waxy and make for great roasted potatoes. Don’t believe me? Bon Appétit also thinks Yukon Gold potatoes are the best for roasting.

2. Soak and agitate the potatoes. Potatoes are super starchy, and excess starch can inhibit them from crisping up. To get rid of excess starch, I soak the potatoes in cold water for 5 minutes, then agitate them with my hands. Drain off the water (it’ll be cloudy = full of starch!) and rinse again.

3. Dry the potatoes well. Once you wash those potatoes, be sure to give them a good pat dry with a towel. Wet potatoes ≠ crispy potatoes.

4. Coat potatoes in cornstarch. This might sound like an odd ingredient, but coating the potatoes in cornstarch before roasting them makes a crispy difference.

5. Wait to salt. Salting beforehand draws out the potatoes’ moisture, which is the opposite of what you want for crispy potatoes. So avoid the urge to salt them before popping them in the oven. Once they’re crispy, sprinkle on sea salt or kosher salt – it gives them this delicate crunch that is amazing.

PS: if you want a crispy factor in your breakfast burritos but don’t want to use potatoes, you can try adding Mushroom Bacon (you can find a recipe for mushroom bacon in my Vegan Breakfast Quesadillas recipe).


Last but not least, the avocado! It adds a creamy, fatty factor that I adore. To amp up the flavor with minimal work, I squeeze lime juice and sea salt on the avocado before adding it.

 a stack of vegan breakfast burritos on a blue backdrop

How to make vegan breakfast burritos

Make the vegan queso sauce.

Add all of the ingredients–soaked & raw cashews, plain vegan yogurt, salsa, nutritional yeast, water, pickled jalapeños, cumin, chili powder, and smoked paprika–to a blender.

vegan queso ingredients in blender

Blend until the sauce is completely smooth and creamy.

vegan queso sauce in blender

Make the tofu scramble.

Drain a block of firm tofu. Press the tofu for 15 minutes, then crumble into chunks with your hands.

bowl of crumbled firm tofu

Combine the seasonings for the eggy sauce in a bowl.

Pour in the oat milk and whisk to combine.

eggy sauce in white bowl

Add the crumbled tofu to a large nonstick frying pan that’s been heated with a bit of oil over medium-high heat.

crumbled tofu in saute pan, about to make tofu scramble

Fry the tofu until lightly golden on the outside.

lightly golden tofu scramble in saute pan

Add the eggy sauce, and stir to coat the tofu. Cook until the sauce evaporates a bit and you reach your desired texture. Cook briefly for a soft, wetter scramble, or for a few minutes for a drier scramble.

eggy tofu scramble in a frying pan

Make the pico de gallo.

Combine the onion, serrano pepper, lime juice, and salt. Marinate for 10 minutes.

diced red onion and chili pepper in a bowl

Combine the onion mixture with the chopped tomatoes, garlic, and cilantro.

ingredients for pico de gallo in a bowl

Toss everything together, adding salt and pepper to taste. Rest for 5-10 minutes to allow the flavors to marry.

pico de gallo in a white bowl with a spoon

Make the crispy roasted potatoes.

Cut the potatoes into 1/2-inch cubes. Add to a bowl and cover with cold water. Soak 5 minutes, then agitate the potatoes. Drain and rinse again. Dry well.

Transfer the potatoes to a parchment paper lined baking sheet and toss with cornstarch and black pepper.

peeled and diced potatoes with cornstarch on baking sheet

Roast the potatoes in the oven at 425ºF/218ºC until golden brown on the bottom, then flip, and roast until nicely golden brown all over. Sprinkle with sea salt or kosher salt.

crispy golden roasted potatoes on baking sheet

Assemble the breakfast burritos

Grab a large burrito-sized tortilla (I used 10-inch flour tortillas). Add a generous dollop of the queso sauce to one half of the tortilla. Top with the tofu scramble, followed by the roasted potatoes, pico de gallo, and avocado. Roll up the burrito.

man's hands rolling up a vegan breakfast burrito

Add the rolled burrito to a hot frying pan, seam side down. Cook until the burrito is golden brown and sealed on the bottom. Flip and cook until the second side is golden brown.

vegan breakfast burrito crisping up in pan

Frequently Asked Questions

Can I make these vegan breakfast burritos ahead of time?

I recommend assembling the burritos on the day you plan to eat them for the best texture, but all of the components (except the avocado) can be made ahead of time.

The queso/cheese sauce will stay good in your fridge for up to 1 week. The tofu scramble can be kept in the fridge for up to 5 days. While the roasted potatoes are crispiest on day 1 and the pico de gallo is best on day 1, both can be stored in the fridge for 3-4 days.

If you’re planning to keep leftover burritos, I’d recommend leaving out the avocado, as it will brown within a day or so.

How do you reheat leftover burritos?

Again, I recommend not including the avocado in leftover burritos. Wrap refrigerated burritos in aluminum foil and place in the oven at 350ºF/175ºC. Heat for 15 to 20 minutes, or until the fillings are warmed through and the burritos are a bit crisp.

Can you freeze these breakfast burritos?

Yes, but I would avoid adding the salsa and avocado for the best results, and instead make those fresh and serve on the side (or serve with store-bought salsa). Wrap the burritos in foil and freeze. To reheat, add the wrapped burritos to a 400ºF/200ºC oven and bake for 30-40 minutes.

I’m allergic to soy. Alternatives for the tofu scramble?

If you’re allergic or intolerant to soy, you can omit the tofu scramble entirely. Or try something like a chickpea flour omelette (cut into small pieces) or a chickpea scramble (check out this scrambled chickpea recipe from Laura of The First Mess).

How can I make the cheese sauce nut-free?

While you won’t the same luscious texture without cashews, many readers have subbed raw sunflower seeds for cashews with decent results (soak the seeds for 1 hour, or quick boil).

Where can I find kala namak? What if I don’t have it?

You can find kala namak, aka Indian black salt, in South Asian grocery stores, as well as online marketplaces like Amazon. It adds that classic eggy taste to tofu scrambles, as well as other egg substitute dishes (think tofu egg salad sandwich or chickpea scramble). It’s also used in several Indian dishes like chutneys and spicy pickles. More ideas for black salt here.

If you don’t have it or don’t want to purchase it, use kosher salt or sea salt (but you’ll miss out on the eggy taste).

How do you tuck and roll a burrito?

Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll.

If you love these epic vegan breakfast burritos, please leave a rating and review with your feedback and tag me on Instagram with your remakes :)

Watch! How to make the best vegan breakfast burritos

The Best Vegan Breakfast Burritos

5 from 55 votes
These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they're vegan!
Prep Time: 55 mins
Cook Time: 10 mins
Total Time: 1 hr 5 mins
Course: Breakfast
Cuisine: Mexican-inspired
Diet Vegan
Keyword: breakfast burrito, burrito, tofu scramble
Serving size: 4 to 6


  • 4 to 6 burrito-sized flour tortillas (use GF as needed)
  • Vegan Queso Sauce (recipe below)
  • Eggy Tofu Scramble (recipe below)
  • Crispy Roasted Potatoes (recipe below)
  • Pico de Gallo (recipe below)
  • 1 large or 2 medium avocados, diced
  • 1 tablespoon fresh lime juice
  • Sea salt or kosher salt
  • Hot sauce for serving (I like Cholula or Tapatio)


  • Squeeze a little bit of lime juice onto the diced avocado and sprinkle with a bit of salt to season.
  • Assemble the burritos. Grab a large burrito-sized tortilla. Add a generous dollop of the queso sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the tofu scramble on top, followed by the roasted potatoes, pico de gallo, and the avocado.
    Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
  • Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.
  • Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes, or until golden brown on the bottom. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the second side.
  • Serve burritos warm with hot sauce on the side, if desired.


The cook time was a bit hard to estimate because it depends on which components you make, and if you’ve made any of them ahead of time. For the recipe time listed, I estimated based on (1) roasting the potatoes first, (2) making the pico de gallo, tofu scramble, and queso in the meantime; (3) assembling a burrito and griddling it as soon as the potatoes are done. 

Vegan Queso Sauce

5 from 28 votes
An addictively good yet extremely easy vegan cheese sauce that tastes like queso. Less than 10 ingredients and everything happens in a blender. Use it in burritos, quesadillas, tacos, or nachos!
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Course: Condiment
Cuisine: Mexican-inspired
Diet Vegan
Keyword: cheese sauce, queso, vegan cheese
Serving size: 8 to 10


  • 1 cup (~130g) raw cashews
  • 1/2 cup (~112g) vegan coconut yogurt (unsweetened, plain)
  • 1/2 cup (~120g) of your favorite salsa
  • 2 tablespoons water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Several cracks of freshly cracked black pepper
  • 2 tablespoons nutritional yeast
  • 2 tablespoons pickled jalapeños + 2 tablespoons of the pickled jalapeño brine
  • Kosher salt or sea salt to taste


  • Add the raw cashews to a saucepan. Cover with water and bring to a boil. Boil for 15 minutes. Drain the soaked cashews.
    Alternatively, you can soak the cashews in cool water overnight.
    If you have a high-powered blender like a Vitamix, you can soak the cashews in boiling water for 15-30 minutes.
  • Add the drained cashews to a high-powered blender. Add the yogurt, salsa, water, cumin, chili powder, paprika, black pepper, nutritional yeast, pickled jalapeños, and pickled jalapeño brine. Blend until thick, creamy, and smooth. Taste for seasonings, adding salt as needed.
    Note: the pickled jalapeños are decently salty, so I don't add much salt, but if you skip them, be sure to add salt (1/2 to 1 teaspoon kosher salt).

Eggy Tofu Scramble

5 from 44 votes
This eggy tofu scramble tastes uncannily similar to scrambled eggs – rich, creamy, and flavor-packed, and the perfect recipe to try if you're tired of dry, bland tofu scrambles. Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Course: Breakfast
Cuisine: American
Diet Vegan
Keyword: gluten-free, nut-free, tofu scramble
Serving size: 3 to 4


  • 1 14- or 16-ounce (400/454g) block of firm tofu
  • 1/4 teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ½ teaspoon chipotle chile flakes (crushed chipotle chilies)
  • ½ teaspoon kala namak (AKA Indian black salt), plus more to finish
  • Freshly cracked black pepper to taste
  • 1 generous tablespoon tahini
  • 2 tablespoons nutritional yeast
  • ½ cup (120 mL) plant-based milk of choice, such as oat, cashew, or almond
  • 1 tablespoon olive oil or cooking oil of choice
  • Sea salt or kosher salt to taste


  • Drain the tofu. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
  • Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
  • Crumble the pressed tofu with your hands into chunks, not too big or too small.
  • Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
  • Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds (I prefer slightly drier for a breakfast burrito).
  • Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.

Crispy Roasted Potatoes

5 from 76 votes
Ridiculously addictive and crispy roasted potatoes that require just 3 main ingredients.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Diet Vegan
Keyword: gluten-free, nut-free, potatoes, roasted potatoes, soy-free
Serving size: 4 to 6


  • 20-22 ounces (570-630g) Yukon Gold potatoes, peeled and diced as evenly as possible into ½-inch to ¾-inch cubes
  • 1 tablespoon cornstarch
  • Freshly cracked black pepper
  • 2 tablespoons regular olive oil (or avocado oil)
  • Kosher salt or sea salt to taste


  • Preheat the oven to 425ºF/218ºC.
  • Transfer the peeled and cubed potatoes to a large bowl of cold water and soak for 5 minutes. Then agitate the potatoes by swishing them around in the water with your hands, then drain. The water will be very starchy (this is the starch washing off). Rinse the potatoes again in cold water. Drain the potatoes, then wrap in a clean kitchen towel or paper towels and dry well.
  • In a small bowl, combine the cornstarch and several rounds of freshly cracked black pepper.
  • Transfer the potatoes to a parchment paper-lined baking sheet, and use your hands to coat the potatoes with the oil. Sprinkle the cornstarch mixture over the potatoes, then toss again with your hands until they’re evenly coated. Spread the potatoes out in an even layer with no overlap.
  • Roast in the oven for 18 to 20 minutes until golden on the bottom, then remove from the oven and flip the potatoes. Return to the oven and roast for another 15 minutes, until browned and crispy. If they're not as browned as you’d like, roast for another 5 minutes.
    Note: The exact timing of the potatoes will depend on how small you've cut them.
  • Remove the potatoes from the oven and sprinkle generously with kosher salt or sea salt to taste. Allow to rest for a few minutes before using or eating.

Pico de Gallo

5 from 41 votes
An easy yet extremely flavorful salsa fresca, aka pico de gallo. I use cherry or grape tomatoes when it's not tomato season, but feel free to use any tomatoes you like.
Prep Time: 15 mins
Cook Time: 10 mins
25 mins
Course: Condiment
Cuisine: Mexican
Diet Vegan
Keyword: gluten-free, nut-free, pico de gallo, salsa, soy-free
Serving size: 6


  • 1 serrano pepper, finely minced (use jalapeño for a milder version or de-seed the pepper)
  • 3/4 cup diced red onion (100g)
  • 2 ½ tablespoons fresh lime juice, plus more to taste
  • 3/4 teaspoon kosher salt, plus more to taste
  • 12 ounces good-quality tomatoes, diced*
  • 1 fat garlic clove, grated or crushed (optional)**
  • 1/2 cup fresh cilantro, chopped
  • Freshly cracked black pepper to taste


  • Combine the serrano pepper, onion, salt, and lime in a large bowl and allow to marinate for 10 minutes.
  • Add the tomatoes, garlic (if using), and cilantro to the onion mixture, omitting as much of the tomato liquid as you can to avoid the salsa becoming watery. Mix to combine, then season to taste with salt and pepper. Toss again, and adjust seasonings accordingly, adding more salt or lime juice as needed. Allow to rest for 5-10 minutes to allow the flavors to meld.


* I used cherry tomatoes here, but good-quality whole tomatoes work well too. You can chop the tomatoes by hand or pulse a few times in a food processor. Try to discard as much tomato juice as you can to avoid a watery salsa. 
** I don’t think the salsa needs the garlic when combined with all the other flavors in this burrito, but if making this salsa on its own for serving with another recipe, I like to add the garlic. 

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80 comments on The Best Vegan Breakfast Burritos

  1. Rodney

    5 stars
    Think I’m in a wee bit of trouble! Made this for three out of every four of a group of teachers. A few who are vegan are complaining that the non-vegan teachers ate up all the burritos before they got any. And I have a feeling the next time we have a middle-of-the-morning pot-luck, or gathering, they won’t be giving me a choice as to what to bring.

    1. Support @ Rainbow Plant Life

      Awesome, Rodney. Thanks for your comment and for taking the time to review!

  2. Zen

    5 stars
    Made this. Absolutely delicious. Thank you!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Zen!

  3. Clara

    Once one has all ingredients its easy. I made it twice in one day.
    Great meal!!!!

    1. Support @ Rainbow Plant Life

      Hi Clara, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  4. Keri Dunham

    How well does this recipe freeze? Any tips for freezing to make busy mornings easy?

    1. Support @ Rainbow Plant Life

      Hi Keri, these burritos freeze but I would avoid adding the salsa and avocado for the best results, and instead make those fresh and serve on the side (or serve with store-bought salsa). Wrap the burritos in foil and freeze. To reheat, add the wrapped burritos to a 400ºF/200ºC oven and bake for 30-40 minutes. Hope that helped!

  5. Hayley

    5 stars
    Oh. my. goodness!!!! These were out of this world! Make them right now. Nisha’s recipes never disappoint, but this is definitely a favorite in our house

    1. Support @ Rainbow Plant Life

      Hayley, thank you for sharing and we are thrilled you loved the burritos!

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