Ultimate Vegan Breakfast Burrito (Freezer-Friendly)

🧂 Ingredients

• 1 tablespoon olive oil
• 1 14-oz block extra firm tofu

  (drained)
• 1 10-oz can diced tomatoes and green chilies (Rotel)
• 1 medium potato

  (diced)
• ¼ teaspoon ground turmeric
• 1 teaspoon iodized salt
• ¼ teaspoon chili powder
• ¼ teaspoon paprika
• ¼ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• black pepper to taste
• 1 15.5-oz can black beans

  (drained and rinsed)
• 1 cup vegan cheese

  (I used Moocho Fiesta Blend)
• 6 large tortillas
• 1 avocado

  (mashed)

Instructions

• 1 Heat a large pan over medium heat. Add olive oil, tofu, diced potatoes, and can
  of diced tomatoes and green chilies.
• 2 Break up tofu with a spatula into a scrambled egg-like texture. Add turmeric and
  salt and stir everything to combine.
• 3 Cover with lid and cook for about 10-15 minutes, stirring occasionally, until
  most of the liquid is absorbed and potatoes are fork-tender. Note: If the food
  starts sticking to the pan, turn down the heat a little and stir more often.
• 4 Remove lid and add chili powder, paprika, cumin, garlic powder, onion powder,
  and black pepper. Stir to combine. Cook uncovered for another 5 minutes,
  stirring often.
• 5 Move the mixture to one side of the pan and add in black beans to the other side
  to warm them up. Cook for a minute or two, stirring each side separately. (You
  can mix in the black beans if you want but I find it more visually appealing to
  leave them separate.) Turn off heat.
• 6 Layer avocado, tofu and potato mixture, black beans, and vegan cheese into a
  large tortilla. Fold into a burrito and enjoy with your favorite salsa or hot
  sauce. Option to heat the burrito in a pan over medium heat to melt the cheese
  if desired. Note: If you plan on freezing these, leave the avocado out until
  after you reheat them (or you can leave it out altogether).

Nutrition Info