How to make incredible vegan breakfast burritos at home

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is often cheaper and adds similar umami flavor.

avocado

💰Cheaper: mashed banana

Mashed banana can provide creaminess at a lower cost.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: pita bread

Pita bread can be a less expensive option for wraps.

black beans

💰Cheaper: canned chickpeas

Chickpeas are often cheaper and provide similar protein content.

Start by making a vegan queso sauce: blend 1 cup of soaked or boiled raw cashews, 1/2 cup of unsweetened coconut yogurt, 1/2 cup of your favorite salsa, 1 tsp of cumin, 1/2 tsp of chili powder, 1/2 tsp of smoked paprika, 2 tbsp of water, 2 tbsp of pickled jalapeños, and 2 tbsp of nutritional yeast until smooth.

Press the tofu: drain a block of firm tofu, wrap it in a dish towel or paper towels, and weigh it down with a heavy book or canned goods for about 15 minutes to remove excess water.

Make the spiced eggy sauce: mix 1/4 tsp of turmeric, 1/2 tsp of onion powder, 1/2 tsp of garlic powder, 1/4 tsp of paprika, 1/2 tsp of crushed chipotle chilies, and 1/2 tsp of kalanamak in a bowl.

Crumble the pressed tofu into chunks and heat a little olive oil in a large non-stick pan over medium-high heat. Add the crumbled tofu and cook without stirring too frequently for a few minutes to get a golden crust.

Pour the spiced eggy sauce over the tofu and stir to coat evenly. Cook for a couple more minutes until the tofu is golden and resembles scrambled eggs.

Prepare the crispy potatoes: peel and cut 20-22 oz of Yukon Gold potatoes into 1/2 to 3/4 inch pieces, soak them in cold water for 5 minutes, then rinse and dry them thoroughly.

Toss the potatoes with olive oil or avocado oil and 1 tbsp of cornstarch, then spread them on a parchment-lined baking sheet. Bake at 425°F for 15-20 minutes, flipping halfway through, until golden brown.

Once the potatoes are golden, sprinkle with sea salt while warm.

Dice a ripe avocado and sprinkle it with lime juice and salt.

Make salsa fresca: dice 3/4 cup of red onion and 1 serrano pepper, marinate them in lime juice for 10 minutes, then add chopped cherry tomatoes and cilantro, season with kosher salt and stir.

Cooking Techniques

Equipment Needed

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Allergens