These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection.
– Burrito-sized flour tortillas – Vegan Queso Sauce – Eggy Tofu Scramble – Crispy Roasted Potatoes – Pico de Gallo – Medium avocados – Fresh lime juice – Sea salt – Hot sauce – Baking soda – Serrano pepper – Ground cinnamon
– Raw cashews – Vegan Coconut Yogurt – Salsa – Water – Ground Cumin – Chili powder – Smoked paprika – Black pepper – Nutritional yeast – Pickled jalapeños and Jalapenos brine – Kosher salt
Ingredients for the best vegan queso
Blend until the sauce is completely smooth and creamy. Make the tofu scramble. Drain a block of firm tofu. Press the tofu for 15 minutes, then crumble into chunks with your hands.
Add the crumbled tofu to a large nonstick frying pan that’s been heated with a bit of oil over medium-high heat. Fry the tofu until lightly golden on the outside.
Add the eggy sauce, and stir to coat the tofu. Cook until the sauce evaporates a bit and you reach your desired texture. Cook briefly for a soft, wetter scramble, or for a few minutes for a drier scramble. Make the pico de gallo. Combine the onion, serrano pepper, lime juice, and salt. Marinate for 10 minutes.
Combine the onion mixture with the chopped tomatoes, garlic, and cilantro. Toss everything together, adding salt and pepper to taste. Rest for 5-10 minutes to allow the flavors to marry.
Cut the potatoes into 1/2-inch cubes. Add to a bowl and cover with cold water. Soak 5 minutes, then agitate the potatoes. Drain and rinse again. Dry well. Transfer the potatoes to a parchment paper lined baking sheet and toss with cornstarch and black pepper.
Roast the potatoes in the oven at 425ºF/218ºC until golden brown on the bottom, then flip, and roast until nicely golden brown all over. Sprinkle with sea salt or kosher salt Grab a large burrito-sized tortilla, add a generous dollop of the queso sauce to one half of the tortilla. Top with the tofu scramble, followed by the roasted potatoes, pico de gallo, and avocado. Roll up the burrito..
Add the rolled burrito to a hot frying pan, seam side down. Cook until the burrito is golden brown and sealed on the bottom. Flip and cook until the second side is golden brown.