Vegan Saucy Scramble Breakfast Burritos (Freezer friendly)

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We did it fam. We made a 100% VEGAN breakfast for the savory lovers among us. Up until now, it was mostly oatmeal variations ^.^ But today we’ve got something very different. It’s a filling and OMG flavor-packed breakfast that you can batch prep once and freeze for the upcoming weeks.

It’s Saucy Scramble
Breakfast Burritos!

Hearty, filling, high protein, SAUCY, CHEESY, and freezer friendly. These are the kind of recipes we need more of in our lives. Let’s start with the protein content since I promised you I’d give you all the protein I can.

We’ve got 15 grams of plant-based protein per burrito coming from extra firm tofu, nutritional yeast, and black beans. Pair all that protein with some roasted red potatoes and we’re off to an amazing start.

But the real MVP—that will sell you on these burritos and compel you to make them three weeks in a row is Chipotle Cheese Sauce.

OMG Chipotle
Cheese Sauce

It’s a cross between queso and taco sauce.

Chipotle cheese sauce is made with a bit of enchilada sauce paired with nutritional yeast and soaked cashews.

It also contains salsa, which is an opportunity to customize it with your preferred brand. Let me explain:

• A medium or restaurant style salsa will work great

• A fire roasted salsa will add some smokiness

• A hot salsa will light up your tastebuds (if you’re into that!)

• You can even use salsa verde in here—I used Salsa Queen Tomatillo Salsa and the acidity from lime and tomatillo tasted amazing!

This sauce is a Godsend for the saucy scramble breakfast burritos—and it’s pretty forgiving. Don’t sweat too much about the type of salsa you’re using. Use the last of the jar in the back of the fridge; just as long as it’s not a mango or peach salsa.

Sheetpan Dreams

One last cool thing about this recipe is that you can bake all of the burrito innards on a single sheet pan! Orrrr you could double the recipe and prepare a batch to freeze—I highly recommend this to use up that whole block of tofu and have burritos galore for future you.

Storage and Freezing

If you’re only planning to eat these vegan breakfast burritos for one week, you can store the ingredients in your fridge and they’ll keep just fine. I recommend storing the hash and chipotle cheese sauce in your fridge and assembling a burrito each day. This’ll prevent a soggy tortilla.

If you want burritos around longer than 5 days, you’ll want to freeze them.

Let me know how you’re using this vegan chipotle cheese sauce. As always, you can send me a pic on Instagram or shoot me an email!

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Vegan Saucy

Scramble Breakfast

burritos

Batch yields ~6 burritos
Pro tip: Double the recipe to use up the block of tofu/can of beans. Then freeze half!

Burrito Ingredients

• 6 high fiber tortillas (I like Mission Carb Balance or Ole Xtreme Wellness)

• 6 red potatoes, cleaned

• 1/2 block extra firm tofu (I like Wildwood brand)

• 1/2 can black beans, rinsed

• 1 small white onion

• High-heat oil or cooking spray for baking

• Salt and pepper to taste

• 3/4 cup Chipotle Cheese Sauce (recipe linked)

• Optional spices: 1/2 tsp cayenne, 1 tsp chili powder

Tofu Marinade Ingredients

• 2 tbsp soy sauce or tamari

• 2 tbsp olive oil or avocado oil

• 1 tbsp white vinegar or ACV

• 1 tbsp water

• 1/2 tsp cumin

• 1/4 tsp chili powder

• 1/4 tsp garlic powder

Instructions:

I recommend preparing the Chipotle Cheese Sauce prior to starting on your vegan breakfast burritos.

1. Preheat oven to 400 degrees.

2. Start by marinating your tofu. Whisk all ingredients together in a shallow bowl. Crumble the block into the marinade and toss it to coat. Let tofu sit.

3. Next, slice onion into thin strips and potatoes into bite size cubes.

4. Coat a large cookie sheet with cooking spray, then add marinated tofu, potatoes, and onion in a single layer. Spray the top again with cooking spray.

5. Bake for 15 minutes in the oven, then flip the ingredients and bake another 12 minutes.

6. Once cooled, you can assemble your vegan breakfast burritos with rinsed black beans, potatoes, onion, tofu, and a drizzle of chipotle cheese sauce.

Meal Prep Storage: If you’re only planning to eat these for one week, I recommend storing the hash and chipotle cheese sauce separately in the fridge and assembling a burrito each day. This’ll prevent a soggy tortilla.

Freezing: Vegan breakfast burritos can be fully assembled then frozen. They can be reheated from frozen by wrapping one tortilla in a damp paper towel and microwaving for ~2 minutes.

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