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Vegan Breakfast Burrito

Who doesn't love a burrito? Sometimes, they're ideal for convenience-- I mean, think about it. A burrito is literally a meal tucked up nicely in a delicious wrapper. It's portable, easy to eat, and filling.

But even if you're taking your time at the dinner table, burritos are a fun and satisfying mean. This vegan breakfast burrito is everything you look for in the classic dish: it's got healthiness, scrumptiousness, and the classic portability that make burritos a favorite.

Use all organic ingredients when possible to boost the health and wellness factor on this dish.

  • Prep Time: 20 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 10 minutes
organic breakfast burrito


  • 1 batch of Simple Vegan Breakfast Hash
  • 14 oz extra firm tofu
  • 8 oz enchilada sauce
  • 1 cup organic roasted salted cashews
  • ½ cup organic medium spicy chunky salsa
  • ¼ cup organic nutritional yeast
  • Juice of 1 organic lime
  • ½ teaspoon sea salt
  • 8 large organic tortillas
  • chopped organic cilantro


  1. Make one batch of simple vegan breakfast hash (from according to instructions
  2. In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth
  3. Drain tofu and pat dry
  4. Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture
  5. Heat tofu to medium high and add the the sauce from the blender, lime juice, and salt
  6. Cook tofu for 10 - 15 minutes, or until tofu starts to become a little less soft
  7. Assemble burritos using the tofu, chopped cilantro, and then a scoop of vegan breakfast hash
  8. Serve immediately or freeze for later
  9. To freeze the burritos, wrap each individual one in foil, then place in an airtight ziploc bag in the freezer. To reheat, remove from foil and place on a microwave safe plate. Heat until hot throughout (2 - 3 minutes)
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