Breakfast · Mexican
Vegan breakfast burrito
Tofu scramble, crisp potatoes, beans and salsa rolled tight and toasted in the pan.
Method
- 1
Crisp the potato in a pan with a little oil, paprika and salt.
- 2
Scramble the tofu with turmeric, then finish with kala namak off the heat.
- 3
Warm the tortillas so they roll without cracking.
- 4
Layer beans, potato, tofu, salsa and avocado down the middle and roll tightly, folding in the sides.
- 5
Toast seam-side down in a dry pan for 2 minutes to seal.
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