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5 from 1 vote

Vegan Breakfast Burritos

Easy, vegan breakfast burritos made with a delicious tofu scramble recipe, crispy air fryer potatoes, and an avocado sauce in a flour tortilla!
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4 people
Author: Shweta

Ingredients 

  • 4-6 burrito flour tortillas

For the Potatoes

  • 1 24 oz bag baby potatoes,, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon black pepper
  • 4 cloves garlic, grated
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground sea salt

For the Tofu Scramble

  • 1 package tofu, 16 oz
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can rotel, 10 oz, drained, or ½ cup salsa
  • 1 bell pepper, diced
  • ½ teaspoon kala namak, Indian pink salt
  • ¼ teaspoon black pepper
  • 2 tablespoons nutritional yeast
  • cilantro to garnish
  • favorite hot sauce to garnish

For the Avocado Sauce

  • 1 medium avocado
  • 1 cup cilantro
  • 1 clove garlic
  • ½ teaspoon salt; adjust to your taste
  • black pepper; to taste
  • cup greek yogurt; non fat
  • cup water; adjust to your preferred consistency*
  • squeeze of lime

Instructions

For the Potatoes

  • Transfer the cut potatoes to a large bowl of cold water and soak for 5 minutes. Swirl them around then drain the starch out. Rinse them again in cold water and drain. Dry them in a clean towel or paper towels until thoroughly dried.
  • In a large bowl, coat the potatoes evenly with the oil. Add the grated garlic and combine well. Sprinkle the cornstarch mixture over the potatoes, then toss again until they’re evenly coated. Spread the potatoes out in an even layer with no overlap on the air fryer tray.
  • Set the air fryer settings to "air fry" at 400 for 15 minutes. If you'd like, prep the tofu scramble and avocado sauce during this time. At the 10 minute mark, shake the basket to evenly cook them. Cook for an additional 5 minutes until browned and crispy. If they're not as brown as you’d like, roast for another 5 minutes.
  • Remove the potatoes from the air fryer and sprinkle generously with ground sea salt to taste. I start with ¼ teaspoon and add more depending on your preference.

For the Tofu Scramble

  • Press the tofu by using a tofu press or by wrapping it in an absorbent towel and placing something heavy on it to remove excess water (or use a tofu press). After the tofu is pressed, cube the tofu.
  • In a medium skillet, heat oil and add onions and garlic until fragrant.
  • Add the bell peppers and cook for about 1 minute. I like to keep my bell peppers with a slight crunch, if you prefer yours softer, cook for an additional 2-3 minutes.
  • Add the can of rotel (or diced green chili and tomatoes) and cook for about 5 minutes allowing any liquid to evaporate.
  • Add the tofu, kala namak, black pepper, and nutritional yeast. Cook for about 5-7 minutes allowing the flavors to soak into the tofu and to evaporate any excess water that didn't press. Set aside until ready to use.

For the Avocado Sauce

  • In a food processor or blender, combine avocado, cilantro, garlic, salt, black pepper, greek yogurt, lime, and water. Blend well until creamy.
  • Add more water and adjust it to your preferred consistency. Refrigerate until ready to assemble your burrito.

Assemble the Breakfast Burrito

  • Layer the avocado sauce on one side of the tortilla. Add the potatoes then the tofu scramble. Pinch the edges of the tortilla and fold it over the filling. Tuck the tortilla over the filling, fold the edges in again, and complete rolling the rest of the tortilla. Repeat with the remaining tortillas if you are making all of them. If not, see storage information below.
  • Serve warm. Serve with a side of Chalula or your favorite hot sauce.

Notes

  • If you do not plan to make all of the burritos store leftovers in the fridge separately. You can store the tofu scramble in the fridge for up to 5 days and the avocado sauce for 2-3 days. The potatoes taste fresh on the same day, however, if you refrigerate them, you can reheat them in the air fryer until they crisp up again.
  • To freeze the burritos, omit the avocado sauce and serve on the side. Wrap the burritos with tofu scramble and potatoes in foil and freeze. To reheat, add the wrapped burritos to an oven and bake for 30-40 minutes at 350°F or microwave for 1 minute at a time until heated thoroughly in the middle.

Nutrition Info

Calories: 453kcal | Carbohydrates: 39g | Protein: 18g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 1mg | Sodium: 1077mg | Potassium: 543mg | Fiber: 8g | Sugar: 5g | Vitamin A: 459IU | Vitamin C: 34mg | Calcium: 239mg | Iron: 4mg
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