Vegan Breakfast Burrito Recipe

Rating 5.0
| 2
This vegan breakfast burrito is satisfyingly filling and nutritious. It features a tofu scramble with kale, crispy fried potatoes, and cashew cheese all flavored with a strong spice mixture and wrapped in a tortilla for the perfect vegan breakfast.
Utensils Breakfast
Globe New American
An expert chef and baker, Chef Libby enjoys creating dishes from all over the world and crafting meals to fit any dietary restrictions. She can teach everything from making homemade pasta and authentic Spanish paella to baking croissants and macarons. Chef Libby is passionate about making delicious cooking accessible and teaching home cooks basic or advanced techniques based on their skill level.


2 tsp
ground cumin
2 tsp
1 1/2 tsp
kosher salt
1 tsp
ground coriander
1/2 tsp
cayenne pepper
1/2 tsp
black pepper
1/2 tsp
ground turmeric
1/2 tsp
garlic powder
3/4 cup(s)
hot water
1 cup(s)
raw cashews
3 tblsp
vegetable oil, divided
russet potato, peeled and diced into ½-inch cubes
14 oz
firm tofu
bunch kale, leaves stripped and torn into pieces, stems discarded
large tortillas

Directions 9 steps | 30 Minutes

Step 1

Measure and prep all ingredients.

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Step 2

Make the spice mix. In a small bowl, combine the cumin, paprika, salt, coriander, cayenne, black pepper, turmeric, and garlic powder. Set aside. (See notes.)

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Step 3

Make the cashew cheese. In the jar of a blender, add the hot water, cashews and 1 tablespoon of the spice mix. Blend until smooth. Set aside. (See notes.)

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Step 4

In a large skillet over medium heat, heat 2 tablespoons of oil until hot. (The oil is ready when a cube of potato and sizzles instantly in the oil.) Add the potatoes in a single layer and cook until browned on the first side, about 5 minutes. Season with 1 tablespoon of the spice mix and cook, stirring occasionally, until the potatoes are well browned and cooked through, about 5 more minutes. Remove the potatoes to a paper towel lined plate. 

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Step 5

Turn the heat down to low and add the remaining tablespoon of oil. Press any excess liquid out of the tofu, then add it to the pan along with the kale and remaining spice mixture. Cook, mashing the tofu to the texture of scrambled eggs, until the kale is wilted and everything is well combined, about 3 minutes.

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Step 6

Stir in the potatoes, then gently fold in the cashew cheese so that it is evenly distributed but there are still distinct ribbons of cheese throughout.

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Step 7

Heat the tortillas on the stovetop for about 30 seconds each (directly on the burner over medium-low heat if you have a gas stove, in a pan over medium-high heat if you have electric or induction), flipping every few seconds, until warm and pliable. Divide the filling among the tortillas, shaping it into a line down the center of each tortilla.

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Step 8

To form a burrito, fold in the top and bottom of the tortilla at either end of the line of filling, then rotate it 90 degrees and curl the open edge of the tortilla over the filling, and finish rolling all the way to the far edge. Repeat with all the tortillas.

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Step 9

Serve immediately. Enjoy!

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  • You can play around with the spice mixture depending on what you like and what you have available.
  • Any vegan cheese you like can be substituted for the cashew cheese.

Nutrition Per Serving
View All
24.6 g
19.1 g
35.1 g


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Robyn B.


05 Oct 2022

This recipe perfectly replicates (and FAR outshines) a vegan tofu scramble I used to get when I lived in a big veggie-foodie town.

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Sam N.


11 Aug 2022

Great recipe video! I LOVE vegan breakfast burritos ❤️

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