Ingredients
Dry
- 1 tsp Turmeric powder (For tofu scramble color)
- 2 Tbsp Nutritional yeast (Adds cheesy flavor to tofu)
- 1 tsp Ground cumin (For seasoning the beans)
- 1 tsp Garlic powder (For seasoning the potatoes)
- 1.5 tsp Salt (Divided use)
- 0.5 tsp Black pepper (Freshly ground)
Other
- 4 each Large flour tortillas (Warmed for easy rolling)
- 2 each Russet potatoes (Peeled and diced into small cubes for papas fritas)
- 14 oz Firm tofu (Pressed and crumbled)
- 15 oz Black beans (1 can, rinsed and drained)
- 2 each Avocados (Ripe, pitted and peeled)
Wet
- 3 Tbsp Olive oil (Divided use for frying potatoes and tofu)
- 0.5 cup Vegan mole sauce (Store-bought or homemade, warmed)
- 2 Tbsp Lime juice (Freshly squeezed for guacamole)
- 0.25 cup Vegetable broth (For simmering the beans)
Method
- 1. Prepare the 'papas fritas': Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced potatoes, garlic powder, 1/2 teaspoon of salt, and black pepper. Fry for 15-20 minutes, tossing occasionally, until golden and crispy. Remove from skillet and set aside.
- 2. Make the tofu scramble: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the crumbled tofu, turmeric, nutritional yeast, and 1/2 teaspoon of salt. Cook for 5-7 minutes until any excess liquid cooks off and the tofu is slightly browned. Set aside.
- 3. Prepare the 'frijoles': In a small saucepan, combine the black beans, vegetable broth, and ground cumin. Simmer over medium heat for 5-8 minutes, mashing slightly with a fork, until the liquid is absorbed and the beans are creamy.
- 4. Make the guacamole: In a small bowl, mash the avocados with the lime juice and remaining 1/2 teaspoon of salt until smooth but slightly chunky.
- 5. Warm the mole sauce in a small pan or microwave until heated through.
- 6. Assemble the burritos: Lay the warm tortillas flat. In the center of each, layer the tofu scramble, crispy papas fritas, and frijoles. Top generously with guacamole and a drizzle of the warm mole sauce.
- 7. Fold the left and right sides of the tortilla inward over the filling, then roll tightly from the bottom up to seal the burrito. Slice in half and serve immediately.
Chef's notes
For an extra crispy burrito, toast the assembled and rolled burritos seam-side down in a dry skillet for 2-3 minutes per side before serving. Check the label on your mole sauce to ensure it is vegan, as some traditional versions contain chicken broth.