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Vegan Breakfast Burrito

Vegan Breakfast Burrito Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 14 oz block firm tofu, pressed and crumbled
  • 2 medium russet potatoes, diced small (about 2 cups)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 ripe avocado, sliced
  • 4 large flour tortillas (burrito size)
  • 2 tbsp vegetable oil, divided
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black salt (kala namak), optional
  • Salt and black pepper to taste
  • Salsa and hot sauce, for serving

Method
 

  1. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook 10 minutes, stirring, until golden and tender.
  2. Meanwhile, heat remaining 1 tbsp oil in another skillet over medium-high heat. Add crumbled tofu, cook undisturbed 2 minutes, then break up and stir in turmeric, cumin, garlic powder, onion powder, and black salt. Cook 4-5 more minutes until dry and golden. Season with salt and pepper.
  3. In a small saucepan over medium-low heat, warm black beans with a splash of water for about 3 minutes.
  4. Warm tortillas until pliable. Down the center of each, layer beans, tofu scramble, potatoes, and avocado slices. Fold sides in, then roll tightly.
  5. Place burritos seam-side down in a dry skillet over medium heat. Toast 2 minutes per side until lightly crisp. Serve immediately with salsa and hot sauce.

Notes

Press the tofu for at least 15 minutes before crumbling for the best scramble texture. Black salt gives an egg-like note but tastes fine without it. If making ahead, store components separately and assemble just before toasting to avoid a soggy tortilla.