Vegan Breakfast Burrito With Tofu Scramble, Spiced Potatoes, Chickpea Pancake

By Vegan Richa · 45 min

Ingredients

Instructions

1. Put the potatoes and 1/4 cup broth in a skillet, stir, cover and cook for 12 minutes, stirring once. Add a few tablespoons of water if needed to loosen the pan.
2. Add the oil, garlic, onion powder, smoked paprika, thyme or rosemary and salt, and toss to coat. Cover and cook 2 to 3 minutes until done to your liking, then add black pepper and remove from the pan.
3. Squeeze the tofu lightly in paper towels, then crumble it into a bowl.
4. In the same pan, add the crumbled tofu, turmeric, 1/3 tsp salt and half the black pepper. Cover and cook 3 to 4 minutes, then stir in the black salt and remaining pepper and set aside.
5. Whisk the chickpea flour, 3/4 cup water and a good pinch of salt into a thin, pancake-style batter.
6. Heat a cast iron skillet over medium heat, oil it and swirl to coat. Pour in batter to make a pancake at least an inch smaller than your tortilla. Cook 3 to 4 minutes, then cover and cook 1 to 2 minutes more. Repeat to make 3 more.
7. Layer a chickpea pancake on each tortilla. Add spinach, tofu scramble and potatoes, then chopped tomato, onion and seeds, a pinch of salt, and a drizzle of sriracha or hot sauce.
8. Fold one side over the filling, fold in the sides and roll tightly. Cook the burrito in a hot skillet or on a grill until golden on most sides, then serve.

Summarized from Vegan Richa's video. Watch it for the details.

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