Vegan Burrito Recipe

Prep potatoes

If not already diced, wash and dice potatoes into roughly 1/2-inch cubes. Pat dry with a towel to remove excess moisture.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1.5 tbs olive oil and let warm until shimmering.

Add diced potatoes in a single layer (work in two batches if needed). Cook without stirring for 3–4 minutes to develop a crust, then stir or flip pieces and continue cooking 8–10 minutes, stirring occasionally, until golden and tender.

During the last 3 minutes, sprinkle smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper over the potatoes and toss to coat. Adjust seasoning to taste. Remove from pan and keep warm.

Press and cube tofu

If not already pressed, drain tofu and press between clean towels with a weight for 10–15 minutes to remove excess water. Cut into 1/2-inch cubes.

In a bowl, combine 1 tbs olive oil, soy sauce (or tamari), nutritional yeast, ground turmeric, and minced garlic. Toss tofu cubes gently to coat.

Heat a clean skillet over medium-high heat. Add the marinated tofu in a single layer and cook 3–4 minutes without moving to brown, then turn cubes and brown on other sides for another 3–4 minutes until crisp and golden. Remove from heat and set aside.

In a small bowl, whisk together vegan mayonnaise, lemon juice, maple syrup, minced garlic, smoked paprika, and salt until smooth. Taste and adjust salt, lemon, or maple syrup to balance acidity and sweetness. Refrigerate until assembly.

Slice avocado in half, remove pit, and slice or mash to desired texture. Quarter the lime for serving.

Dice roma tomatoes, slice roasted red peppers into strips, and thinly slice green onions.

Warm tortillas: heat a large dry skillet over medium heat. Warm each tortilla 20–30 seconds per side until pliable, or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Lay a warm tortilla flat. Spread about 1.5 tbs vegan aioli down the center of the tortilla.

Layer fillings: 1/4 of the seasoned breakfast potatoes (about 1/2 cup), 1/4 of the sautéed tofu (about 3 oz), a handful (about 1/2 cup) of baby spinach, 1/4 of the diced tomatoes, 3/4 oz roasted red pepper strips, slices or 1/4 mashed avocado, and sprinkle 1/2 tablespoon chopped green onion and 1/2 tablespoon cilantro. Add hot sauce if desired and a squeeze of lime.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Repeat for remaining tortillas and fillings.

Heat a skillet or griddle over medium. Brush with a little vegetable oil or butter alternative. Place burritos seam-side down and grill 2–3 minutes per side until golden and slightly crisp, pressing gently with a spatula. Rotate to get even color and heat through.

Remove from heat, let rest 1 minute, slice in half if desired, and serve with extra vegan aioli and lime wedges.