Vegan Breakfast Burrito with Tofu-Chorizo Scramble
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
Press the tofu to remove excess moisture and crumble it into a bowl.
In a pan, heat avocado oil, add garlic powder, onion powder, turmeric, and optional Kala Namak. Sauté for a minute.
Add crumbled tofu and vegan chorizo to the pan. Cook until heated through and well combined. Set aside.
Toss baby potatoes with garlic powder, chili powder, avocado oil, salt, and pepper. Air fry until crispy.
Sauté garlic, white onion, poblano peppers, and red bell pepper in avocado oil until softened. Add cumin, salt, and pepper.
Assemble the burrito by layering the tofu-chorizo scramble, air-fried potatoes, sautéed veggies, vegan mozzarella, sliced avocado, and Pico de Gallo salsa onto a tortilla.
Fold the sides of the tortilla and then roll it up tightly.
Optionally, heat the burrito on a pan or grill for a crispy exterior.
Serve the breakfast burrito warm and enjoy!
