Vegan breakfast burritos
Servings 2
Ingredients
For the burritos:
- 2 whole wheat tortillas
- ¼ cup Vegan queso
- 1 cup roasted potato wedges
- ½ cup pico de gallo
- 1 avocado peeled, chopped
- 2 tsp lime juice
- Salt and pepper to taste
For the scrambled tofu:
- 12 oz. Firm tofu drained
- ½ tbsp olive oil
- 1 tbsp tahini
- 1 ½ tbsp nutritional yeast
- ⅓ cup non-dairy milk
- ½ tsp paprika powder
- ¼ tsp onion powder
- ¼ tsp turmeric powder
- ¼ tsp red pepper flakes
Instructions
- Make the scrambled tofu; whisk tahini, non-dairy milk, nutritional yeast, paprika powder, turmeric powder, onion powder, and red pepper flakes in a bowl. Set aside.
- Crumble tofu.
- Heat olive oil in a skillet over medium-high heat.
- Add tofu and cook stirring for 5-6 minutes. Add the spice mixture and scramble the tofu for around 1 minute.
- Peel, pit, and chop avocado. Season the avocado with salt, pepper, and lime juice.
- To assemble; spread 2 tbsp of Vegan queso over tortillas.
- Add pico de gallo, potatoes, avocado, and scrambled tofu.
- Roll the burrito firmly.
- Cut in half and serve.
Video
Notes
to make the roasted potatoes; preheat oven to 425F. Peel 2-3 large potatoes and cut them into wedges. Toss the potatoes with 1 tbsp olive oil, salt, and pepper, to taste and 1 tsp of paprika powder. Roast the potatoes for 20 minutes.
Pico de gallo; you can use homemade pico de gallo or try our tomato bruschetta instead
For the pico de gallo you will need:
-3 plum tomatoes
-¼ red onion, finely chopped
-1 jalapeno, chopped, optional
-1 tbsp lime juice
-Salt and pepper, to taste
-1 pinch cumin
-1 small clove garlic, minced
Toss all of the ingredients together and use as desired.
You can serve burritos just like this, but you can also heat some oil in a skillet, and give them a quick sear – just to add some crispiness to the tortilla.