Easy Vegan Breakfast Burritos

Ingredients

• ¾ lb Yellow Potatoes
• 1 ½ tbsp Canola Oil
• ½ tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 block Firm Tofu
• ¾ can (15 oz) Black Beans
• 1 ½ tbsp Nutritional Yeast
• ½ tsp Chili Powder
• ½ tsp Onion Powder
• ¼ tsp Ground Turmeric
• 4 whole Flour Tortillas
• ¾ cup Vegan Shredded Cheese
• 1 whole Avocado
• ¾ cup Baby Spinach
• ⅓ cup Salsa

Instructions

1. Preheat the oven to 425°F. Toss the diced potatoes with 1 tbsp canola oil, smoked paprika, and half the garlic powder. Spread on a parchment-lined baking sheet and roast for 20 minutes, flipping halfway, until golden and crisp. Season with salt and pepper to taste.
2. While the potatoes roast, heat the remaining ½ tbsp canola oil in a large nonstick skillet over medium heat. Add the crumbled tofu and cook for 2 minutes, breaking it into small pieces with a spatula.
3. Add the black beans, nutritional yeast, chili powder, onion powder, remaining garlic powder, and turmeric to the skillet. Stir well and cook for 5 minutes until heated through. Season with salt and pepper to taste.
4. Warm the flour tortillas in a dry skillet over medium heat for about 20 seconds per side.
5. Assemble the burritos: lay out the tortillas and divide the tofu scramble, roasted potatoes, vegan shredded cheese, diced avocado, spinach, and salsa evenly among them. Fold in the sides and roll tightly from the bottom.
6. Place the burritos seam-side down in a dry skillet over medium heat and cook for 2 minutes per side until golden and sealed. Serve immediately.