The Best Vegan Breakfast Burritos
These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they're vegan!
#breakfast burrito
#burrito
#tofu scramble
From: Ian Seddon's Cookbook
🥘 Ingredients
- lime juice 1 tbsp
- avocado 1
- salt
- large burrito-sized tortilla
- The Best Vegan Queso
- hot sauce as desired
🍳 Cookware
- frying pan
📝
Makes 4 to 6 burritos.
Assembly
📝
Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
-
1Squeeze a little bit of lime juice onto avocado and sprinkle with a bit of salt to season.
-
2Grab a large burrito-sized tortilla and add a generous dollop of the The Best Vegan Queso 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 seasoned avocado.
-
3Roll the burritos by pinching in the edges of the tortilla and folding 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.
Cooking
-
1Heat 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.
-
2Cook 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.
-
3Serve burritos warm with hot sauce on the side, if desired.