Description
Craving a satisfying breakfast burrito without eggs? This recipe delivers incredible flavor and texture, packed with savory ‘scramble’, hearty potatoes, and fresh veggies. It’s the ultimate egg-free way to start your day.
Ingredients
- 1 tbsp olive oil (plus more for cooking)
- 1 large potato, diced (Russet or Yukon Gold)
- 1/2 medium onion, diced
- 1/2 bell pepper, diced (any color)
- 1 (14 oz) block extra-firm tofu, pressed and crumbled
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black salt (Kala Namak, optional but recommended)
- Salt and freshly ground black pepper, to taste
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups fresh spinach or kale, roughly chopped
- 4 large flour tortillas
- 1/2 cup vegan shredded cheese (optional)
- Fresh cilantro, chopped, for garnish
- Avocado, sliced, for serving
- Salsa or hot sauce, for serving
Instructions
- Prepare Tofu Scramble: Press tofu for at least 15 minutes. Crumble into a bowl. Add nutritional yeast, turmeric, garlic powder, onion powder, smoked paprika, black salt (if using), salt, and pepper. Mix well to coat.
- Cook Potatoes: Heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Add diced potatoes and cook for 10-15 minutes, stirring occasionally, until golden and tender. Season and set aside.
- Sauté Veggies & Beans: In the same skillet, add a little more oil if needed. Sauté onion and bell pepper for 5-7 minutes until softened. Stir in black beans and cook for 2-3 minutes. Add spinach/kale and cook until wilted.
- Combine Filling: Add the seasoned tofu scramble to the skillet with the veggies and beans. Heat through, gently stirring to combine all ingredients.
- Assemble Burritos: Warm tortillas. Lay flat and spoon potato mixture, then tofu scramble, down the center. Top with vegan cheese (if using).
- Wrap Burritos: Fold in the sides of the tortilla, then tightly roll from the bottom upwards.
- Toast Burritos: Place rolled burritos, seam-side down, in a dry skillet over medium heat. Cook for 2-3 minutes per side until golden and crispy.
- Serve: Garnish with fresh cilantro, avocado, and your favorite salsa or hot sauce. Enjoy immediately!
- Prep Time: 20 mins
- Cook Time: 25 mins