Eggless Breakfast Burritos

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 2 servings



  • 5 oz tofu
  • 1/2 medium potato
  • 1/2 tomato
  • 1/4 bunch of kale
  • 3 oz mushrooms
  • 1/4 onion
  • 1 garlic clove
  • 1/3 cup cheese sauce
  • 2 tortillas or gluten free tortillas
  • fresh black pepper

Cheese Sauce

  • 1/4 medium potato
  • 1 tbsp white onion chopped
  • 1 tbsp carrot chopped
  • 1 tbsp roasted red pepper
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 3 tbsp nutritional yeast
  • 1 tbsp salsa


Cheese Sauce

  • Boil potatoes, onion, and carrot in a medium pot until tender. Save about 1/3 cup of water from the veggie boil.
  • Transfer veggies and water into a high speed blender or food processor. Add in the rest of your ingredients and blend until creamy. Taste and add extra seasonings if necessary.


  • Chop potatoes, season with garlic powder and black pepper, and throw them into an air fryer for about 15-20 minutes or bake them in a 425 degree oven for 25 minutes.
  • Use a tofu press to drain liquid or dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  • While tofu is draining, chop veggies (except for potatoes), and warm a large skillet over medium heat. Once hot, line your pan with 1/4 cup water or veggie broth. Add veggies, season, and stir. Cook until softened – about 5 minutes.
  • Unwrap tofu and use a fork or your hands to crumble into bite-sized pieces. Sprinkle your tofu into the pan and sauté for about 5-7 minutes, or until tofu is slightly browned.
  • Take your tortillas and layer them with your tofu mixture, potatoes, and cheese sauce.
  • Grill your finished burritos to seal edges or just roll up and eat.


Tip – Add 1 tbsp soaked raw cashews to give the cheese sauce a creamier texture.
Lower Fat – Omit cashews from Cheese Sauce.
Extra Calories – Add half an avocado.
Soy Free Option – Use 1/2 canned chickpeas per serving instead of tofu.
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