Mexican-Style Vegan Breakfast Burrito
Ingredients
Scramble
- 1 packet of Extra Firm tofu
- 1/2 cup vegetable broth
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1/2 tsp Kala Namak (optional)
- 1/3 cup vegan chorizo
Potatoes
- 2 cups baby (fingerling) potatoes
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tbsp avocado oil
- Salt and pepper to taste
Veggies
- 3 garlic cloves, chopped roughly
- 1/2 white onion, sliced
- 2 poblano peppers, chopped sliced
- 1 red bell pepper, chopped or sliced
- 1 tbsp avocado oil
- 1 tsp cumin
- Salt and pepper to taste
- 3/4 cup vegan mozzarella cheese
Others
- Avocado
- Pico de Gallo salsa
Preparation
Air-fry the potatoes with garlic powder, chili powder, avocado oil, salt, and pepper until crispy.
Cook the tofu scramble by combining tofu, vegetable broth, avocado oil, garlic powder, onion powder, turmeric, and optional Kala Namak, then add vegan chorizo and cook until done.
Sauté the garlic, onion, poblano peppers, and red bell pepper in avocado oil with cumin, salt, and pepper until softened, and incorporate the vegan mozzarella cheese.
Assemble the burrito by filling tortillas with the tofu scramble, air-fried potatoes, sautéed veggies, avocado, and pico de gallo salsa.
Tips
This recipe is perfect for meal prep and can be frozen for convenient future meals.
