Breakfast Burritos with Tofu Scramble

Dairy-Free | Vegan | Gluten-Free Option | Lactose-Free
4 servings
Prep time: 15 minutes
Cook time: 20 minutes

What You’ll Need

  • 1 pkg. (16 oz.) frozen diced or shredded hash brown potatoes (gluten-free, if preferred)
  • 1 pkg. (14 oz.) firm tofu, drained
  • ¼ tsp. turmeric powder
  • 1 Tbsp. vegetable oil
  • Salt and pepper, to taste
  • 4 large flour tortillas (gluten-free, if preferred)
  • 8 oz. Vevan Ched-Shred
  • 1–2 avocados, sliced
  • Fresh cilantro (optional)
  • Salsa or hot sauce (optional)
  • Lime wedges (optional)

Here’s How

  • Cook hash browns according to package directions and set aside.
  • In medium bowl, mash tofu with fork to resemble scrambled egg.
  • Stir in turmeric powder.
  • Add vegetable oil to large skillet and bring to medium-high heat. Add tofu and sauté about 5 minutes until most of liquid is evaporated. Season to taste with salt and pepper. Set aside.
  • Fill each tortilla with hash browns, tofu scramble, Vevan Ched-Shred, avocado slices, cilantro and salsa. Fold in sides and top of tortilla and roll to make burrito.
  • Place burritos in skillet over medium-high heat and toast until golden and heated through.
  • Serve with salsa and lime wedges.