Vegan Breakfast Burritos
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Nora Cooks · by Nora★ 5.0 (13)

Vegan Breakfast Burritos

NUTRITION · PER SERVING50M COOK
CAL 28%·PRO 41%
CARBS 71G52% OF CAL
9G FIBER56G OTHER6G TOTAL SUGAR
FAT 22G36% OF CAL
5G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hearty vegan burritos filled with tofu scramble, potato-veggie hash, and vegan cheese. Freezer-friendly for quick weekday breakfasts.

mainmexicantofubeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 1/2 cups raw cashews
  • 3/4 cup medium chunky salsa
  • 1/4 cup pickled jalapeños
  • 1/4 cup juice from pickled jalapeño jar
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 medium russet potatoes (peeled and diced small)
  • 2 medium sweet potatoes (peeled and diced small)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium red bell pepper (seeded and diced)
  • 3 large garlic cloves (minced)
  • 15 ounce can pinto beans (drained and rinsed)
  • 1 tablespoon olive oil
  • 14.5 ounce block extra-firm tofu
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon black salt (or regular salt)
  • 1/4 teaspoon turmeric
  • 8 large tortillas
  • optional hot sauce, avocado, pico de gallo, cilantro
PREP
20M
SODIUM
1112MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.