Name: Vegan Breakfast Burritos
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 4 null burrito-sized flour tortillas ((use GF as needed)); null null vegan queso ((recipe below)); null null tofu ((recipe below)); null null potatoes ((recipe below)); null null salsa ((recipe below)); 1 null avocado (diced); 1 tbsp fresh lime juice; null null sea salt (or kosher salt); null null hot sauce (for serving (Cholula or Tapatio)); 1 cup raw cashews ((~130g)); 0.5 cup vegan coconut yogurt ((unsweetened, plain) (~112g)); 0.5 cup salsa (your favorite (~120g)); 2 tbsp water; 1 tsp ground cumin; 0.5 tsp chilli powder; 0.5 tsp smoked paprika; null null freshly cracked black pepper; 2 tbsp nutritional yeast; 2 tbsp pickled jalapenos; 2 tbsp brine ((from pickled jalapenos)); null null kosher salt (to taste); 1 block firm tofu (14- or 16-ounce (400/454g)); 0.25 tsp ground turmeric; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp paprika; 0.5 tsp chipotle flakes ((crushed chipotle chilies)); 0.5 tsp kala namak ((AKA Indian black salt), plus more to finish); null null freshly cracked black pepper; 1 tbsp tahini (generous)

Instructions

Show units in method

1

To make the vegan queso, combine raw cashews (1 cup), vegan coconut yogurt (0.5 cup), salsa (0.5 cup), water (2 tbsp), ground cumin (1 tsp), chili powder (0.5 tsp), smoked paprika (0.5 tsp), [freshly cracked black pepper], nutritional yeast (2 tbsp), pickled jalapenos (2 tbsp) and brine (2 tbsp) in a blender. Blend until smooth and creamy.
2

To prepare the tofu scramble, drain and press firm tofu (1 block) for mins (15). Crumble into chunks. In a bowl, whisk together ground turmeric (0.25 tsp), garlic powder (0.5 tsp), onion powder (0.5 tsp), paprika (0.25 tsp), chipotle flakes (0.5 tsp), kala namak (0.5 tsp), [freshly cracked black pepper], tahini (1 tbsp), and nutritional yeast (2 tbsp). Gradually add full-fat oat milk (0.5 cup) and whisk until a smooth sauce forms.
3

For the pico de gallo, combine pepper (1 serrano), diced red onion (0.75 cup), fresh lime juice (2.5 tbsp), and kosher salt (0.75 tsp) in a large bowl. Let marinate for mins (10). Place good-quality tomatoes (12 oz) in a colander, sprinkle with salt, and let drain for mins (10). Add the drained tomatoes, garlic clove (1 fat) (optional), and fresh cilantro (0.5 cup) to the onion mixture. Season with [freshly cracked black pepper] and additional [kosher salt] to taste. Let rest for [5-10 mins].
4

To make crispy roasted potatoes, preheat the oven to 425°F/218°C. Dice [20-22 oz yukon gold potato] into 0.5-inch to 0.75-inch cubes. Soak in cold water for mins (5), agitate, drain, rinse, and dry thoroughly. Toss the potatoes with cornstarch (1 tbsp) and [freshly cracked black pepper] on a parchment-lined baking sheet. Drizzle with olive oil (2 tbsp) and toss to coat. Roast for [18-20 mins], then flip and roast for another mins (15) until golden brown and crispy. Season generously with [kosher salt] to taste.
5

Heat olive oil (1 tbsp) in a large nonstick frying pan over medium-high heat. Add the crumbled [firm tofu] and fry until lightly golden, about 7 mins (5 to). Stir occasionally.
6

Pour the prepared eggy sauce over the tofu and fold to combine. Cook for [30-60 seconds] for a softer scramble or [a few mins] for a drier scramble. Finish with a few shakes of [kala namak] and [sea salt] to taste.
7

To assemble, take a [burrito-sized flour tortillas]. Spread a generous dollop of [vegan queso] on one half, leaving a border. Layer with [tofu], [roasted potatoes], [salsa], and [diced avocado]. Pinch in the edges, fold over the filling, tuck in the sides, and roll tightly.
8

Griddle the burritos in a frying pan over medium heat with a touch of [oil spray]. Cook seam-side down for mins (2) until golden brown, then flip and cook for another 2 mins (1 to) until golden. Serve warm with [hot sauce].