Best with Beet Salsa

Breakfast Burritos w/ Potato Tofu Scramble & Beet Salsa

Prep Time: 30 minutes // Cook Time: 25 to 35 minutes Servings: Makes enough for 6 to 8 burritos

What to do

Make the Scramble: 

  1. Heat oil over medium-high heat in a large skillet.
  2. Add the potatoes, season with salt and pepper, and pour over a ¼ cup water. Cook until tender, about 15 minutes.
  3. Add the crumbled tofu, nutritional yeast, turmeric, cumin, and cayenne. Stir until mixture is well coated with seasonings and cook out for 5 to 10 minutes longer, adjusting with more seasoning or oil if needed.
  4. Transfer to a mixing bowl and mash with a potato masher or fork until mixture resembles a scramble. 

Assemble Burritos:  

  1. Return to skillet and heat oil over medium heat. Cook the chopped peppers and onions until tender. Transfer to bowl and keep warm. 
  2. Heat a tortilla and arrange some of the scramble, a heaping amount of beet salsa, sautéed veggies, avocado, spinach and cheese across the center. Roll and wrap into a burrito and repeat with remaining ingredients for a burrito party! Optional– serve with vegan cashew chipotle aioli.  

**Burrito ingredients keep well for up to 1 week in the fridge. 

What you’ll Need

Potato-Tofu Scramble 

3 tbsp extra virgin olive oil 

1 pound potatoes, thinly sliced and chopped 

Sea salt and ground black pepper 

8 oz. organic tofu, crumbled 

1 tbsp nutritional yeast 

½ tsp turmeric 

½ tsp cumin 

1/8 tsp cayenne 

For the Burritos 

6-8 burrito size tortillas 

2 (6.5oz) Love Beets Beet Salsa 

1 bell pepper, chopped 

1 onion, chopped 

1 avocado 

3 cups spinach 

Vegan cheese slices 

Vegan chipotle aioli