34min 4 ppl
Vegan Breakfast Burrito
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 6 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 20g
Carbs 50g
Fats 22g
About this dish
A turmeric-spiced tofu scramble, smoky tempeh and golden hash browns are rolled into a warm flour tortilla with vegan cheese for a filling, portable plant-based breakfast.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Dairy & Eggs
- Vegan butter20 g
- Vegan cheddar-style cheesegrated120 g
Plant Proteins
- Tempehcrumbled200 g
- Firm tofudrained and crumbled400 g
Tins & Jars
- shop-bought salsa roja (medium heat)to serve100 g
Dried Goods
- frozen hash brownsdiced300 g
- Flour tortillaslarge4
Spices & Seasonings
- Smoked paprika0.5 tsp
- Turmeric powder0.5 tsp
- Kala Namakblack salt0.25 tsp
- Saltto taste
- Black pepperto taste
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Heat a little of the vegetable oil in a large frying pan over medium heat and cook the crumbled tempeh with the smoked paprika for 6 minutes until browned and crisp, then transfer to a plate.
Approx. 7 minutes
2
Heat the remaining vegetable oil in the same pan and cook the hash browns for 8 minutes, turning occasionally, until golden and crisp.
Approx. 9 minutes
3
Melt the vegan butter in a separate frying pan over medium-low heat and cook the crumbled tofu with the turmeric and kala namak for 5 minutes until softly set, seasoning with salt and black pepper.
Approx. 5 minutes
4
Warm the flour tortillas for 20 seconds on each side.
Approx. 4 minutes
5
Lay each tortilla flat and fill with the tofu scramble, tempeh, hash browns and vegan cheese.
Approx. 6 minutes
6
Fold in the sides and roll each tortilla tightly into a burrito, then serve with salsa.
Approx. 5 minutes
