The Best Vegan Breakfast Burritos

🥘 Ingredients

• fresh lime juice 1 tbsp
• avocados 1-2
• sea salt
• flour tortillas 4-6
• Vegan Queso Sauce
• Eggy Tofu Scramble
• Crispy Roasted Potatoes
• Pico de Gallo
• hot sauce

1. 1

   Squeeze a little bit of fresh lime juice onto the avocados and sprinkle with a bit of sea salt to season.
2. 2

   Assemble the burritos. Grab a large flour tortillas . Add a generous dollop of the Vegan Queso Sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the Eggy Tofu Scramble on top, followed by the Crispy Roasted Potatoes , Pico de Gallo , and the avocado. Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
3. 3

   Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.
4. 4

   Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes , or until golden brown on the bottom. Carefully flip and cook another 1-2 minutes , or until golden brown on the second side.
5. 5

   Serve burritos warm with hot sauce on the side, if desired.