Ingredients
Dry
- 0.25 cup nutritional yeast (for queso)
- 1.5 tsp ground cumin (divided)
- 1 tsp smoked paprika (divided)
- 1 tsp garlic powder (divided)
- 0.75 tsp onion powder
- 0.5 tsp ground turmeric (for color)
- 0.5 tsp kala namak (black salt) (for eggy flavor)
- 1 tsp sea salt (divided to taste)
- 0.5 tsp black pepper
Other
- 4 qty large flour tortillas (burrito-sized (10-12 inches))
- 2 medium russet potatoes (grated and squeezed dry)
- 1 medium red bell pepper (diced)
- 0.5 medium red onion (diced)
- 2 cup baby spinach (roughly chopped)
- 0.25 cup fresh cilantro (chopped)
Wet
- 14 oz extra-firm tofu (drained and pressed)
- 1.5 cup black beans (rinsed and drained)
- 0.5 cup raw cashews (soaked in boiling water for 15 minutes, drained)
- 0.75 cup unsweetened plain plant milk
- 4 oz diced green chilies (canned)
- 1 Tbsp lime juice
- 3 Tbsp olive oil (divided for cooking hash browns and scramble)
Method
- 1. Prepare the vegan queso: In a high-speed blender, combine soaked and drained cashews, unsweetened plant milk, nutritional yeast, green chilies, lime juice, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp cumin, 0.5 tsp smoked paprika, and 0.5 tsp sea salt. Blend on high until completely silky and smooth. Transfer to a small pot over low heat to keep warm.
- 2. Cook the hash browns: Thoroughly squeeze grated russet potatoes in a clean kitchen towel to remove excess liquid. Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Spread shredded potatoes into an even layer, season with salt and pepper, and cook undisturbed for 6-8 minutes until golden brown on the bottom. Flip and cook for another 5-6 minutes until crispy. Remove from pan and set aside.
- 3. Sauté the vegetables: In the same skillet, heat the remaining 1.5 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper, cooking for 4-5 minutes until softened.
- 4. Make the tofu scramble: Crumble the pressed tofu directly into the skillet with the sautéed vegetables. Stir in the ground turmeric, kala namak, remaining cumin, garlic powder, and black pepper. Cook for 5 minutes, breaking into curds. Fold in the black beans and baby spinach, cooking for an additional 2 minutes until the spinach is wilted and beans are heated through.
- 5. Warm tortillas: Heat the flour tortillas in a dry skillet for 20-30 seconds per side or wrap in damp paper towels and microwave for 30 seconds until pliable.
- 6. Assemble burritos: Lay warm tortillas flat. Divide the crispy hash browns evenly down the center of each tortilla. Top with generous portions of the tofu-black bean vegetable scramble, fresh cilantro, and a liberal drizzle of warm vegan queso.
- 7. Roll and sear: Fold in the sides of each tortilla, then tightly roll from the bottom up to seal. Place the burritos seam-side down on a hot, lightly oiled skillet over medium heat for 2 minutes per side until lightly toasted and sealed. Serve immediately with extra queso on the side for dipping.
Chef's notes
For the crispiest hash browns, thoroughly squeezing moisture from the potatoes is essential. If you don't have kala namak (black salt), regular sea salt works, though kala namak gives the tofu an authentic eggy flavor. Burritos can be tightly wrapped in foil and frozen for up to 1 month.