These scrumptious vegan breakfast burritos are packed with scrambled tofu, black beans and roasted potatoes! Super satisfying, easy to make, and great for meal-prep!
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the potatoes into a large bowl and add the oil, cornstarch, cumin, onion powder, garlic powder, and salt.
Roast the potatoes for about 20 minutes, until easily pierced with a fork.
While the potatoes roast, heat the oil in a large skillet over medium heat.
Add the onion and cook it for about 5 minutes, stirring frequently, until soft and translucent.
Stir in the garlic and sauté it with the onion for about 1 minute, until very fragrant.
Crumble the tofu into the skillet, then add the beans, cumin, and turmeric. Cook everything for about 2 minutes, stirring frequently, until the mixture begins to dry up.
Stir in the salsa and continue cooking the mixture for 5 minutes, stirring occasionally.
Remove the skillet from heat. Stir in the cilantro, salt and pepper.
Lay a tortilla on a work surface and arrange one fourth of the potatoes and one fourth of the tofu filling in a strip near the center. Add avocado slices and any other fillings you'd like to include.
Fold the side of the tortilla closest to you over the fillings, tuck the sides in, then roll the burrito closed.
Repeat until the remaining tortillas and fillings are used.
Serve.
You can add extra eggy flavor to your burrito by using kala namak (also known as black salt) instead of regular salt. Kala namak can be bought online or in Indian markets.