El Vurrito ( Vegan ) Recipe

In a small bowl, combine vegan mayonnaise, chipotle paste, lime juice, maple/agave and salt. Whisk until smooth and adjust heat or sweetness to taste. Refrigerate while preparing other components.

Preheat oven to 425°F (220°C) or preheat air fryer to 400°F (200°C).

Toss frozen tater tots with neutral oil, smoked paprika, garlic powder, and salt so they’re evenly coated.

Bake on a rimmed sheet for 18–22 minutes, turning once halfway, until golden and crisp. If using an air fryer, cook in a single layer for 12–15 minutes, shaking halfway. Keep warm.

If you want extra crisp and seasoned surface, place baked tots under broiler for 1–2 minutes watching closely.

Heat a heavy skillet or cast-iron pan over high heat until smoking slightly.

Toss trimmed green onions with 1 tsp olive oil and a pinch of salt.

Working in batches if needed, place green onions in the hot pan and char 1–2 minutes per side until they have blackened spots but are still tender-crisp. Remove to a cutting board and roughly chop into 1/2" pieces. Set aside.

Crumble tofu into a bowl and gently press with a paper towel to remove excess water (don’t over-dry).

In a blender or with a fork, combine the tofu, non-dairy milk, nutritional yeast, turmeric, garlic powder, onion powder, black pepper and about half the black salt. Blend briefly for a slightly smoother texture or mash with a fork for a chunkier scramble.

Heat a nonstick skillet over medium heat and add 1 tbsp olive oil or vegan butter. Pour tofu mixture into the skillet and let it sit undisturbed 1 minute to start setting.

Stir and fold the tofu gently, cooking 4–6 minutes until heated through and slightly golden in places. Taste and add remaining black salt if needed for eggy sulfur flavor. Fold in chopped chives/green onion and remove from heat.

Warm tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes.

Lay a warm tortilla on a flat surface. Spoon about 3/4 cup scrambled vegan eggs down the center of each tortilla.

Top the eggs with 1/4 cup shredded vegan cheddar cheese per tortilla so it begins to melt against the warm eggs.

Add 4–6 warm tater tots per burrito (approximately 5 pieces, depending on size), distributing evenly along the center.

Scatter 1–2 tbsp chopped charred green onions over the tots and eggs.

Drizzle about 1.5 tbsp chipotle vegan mayo over the fillings (adjust to taste).

Fold the sides of the tortilla in, then roll tightly from the bottom to form the burrito. Place seam-side down on the skillet over medium heat and press gently for 30–60 seconds per side to seal and create light crisping.

Repeat for remaining tortillas. Slice each burrito in half on a diagonal. Serve immediately with lime wedges and extra chipotle mayo on the side.