Ingredients
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1 block (14 oz) firm tofu, pressed and crumbled
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1 tbsp olive oil
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1 tsp turmeric powder
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1 tsp smoked paprika
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1 tsp garlic powder
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½ tsp cumin
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Salt & pepper, to taste
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1 medium red bell pepper, diced
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1 cup red onion, diced
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1 cup cooked diced potatoes (or crispy hash browns)
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1 ripe avocado, sliced
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¼ cup fresh cilantro, chopped
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4 large flour tortillas
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¼ cup vegan chipotle mayo or spicy sauce
Instructions
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Prepare the Tofu Scramble – Heat olive oil in a skillet over medium heat. Add crumbled tofu, turmeric, smoked paprika, garlic powder, cumin, salt, and pepper. Stir well and cook for 5–6 minutes until lightly golden.
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Cook the Vegetables – In another pan, sauté diced onions and bell peppers for 3–4 minutes until slightly softened. Add the cooked potatoes and toss until warmed through.
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Assemble the Burritos – Lay a tortilla flat, add a portion of tofu scramble, the vegetable-potato mixture, avocado slices, and fresh cilantro. Drizzle with chipotle mayo.
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Wrap and Serve – Fold the sides over, roll tightly, and optionally toast on a skillet for 1–2 minutes per side for a golden, crispy wrap.
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Enjoy Hot – Slice in half and serve warm with extra sauce on the side.
Notes
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Make Ahead: Prepare the filling in advance and store in an airtight container for up to 3 days. Assemble burritos just before serving.
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Extra Protein: Add black beans or tempeh for an added protein boost.
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Heat Factor: Adjust spice level by adding jalapeños or hot sauce.
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Storage: Wrap in foil and refrigerate for up to 2 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop, Pan-Fried
- Cuisine: Mexican-Inspired, American
- Diet: Vegetarian