Vegan Breakfast Burrito Recipe

Measure and prep all ingredients.

Make the spice mix. In a small bowl, combine the cumin, paprika, salt, coriander, cayenne, black pepper, turmeric, and garlic powder. Set aside. (See notes.)

Make the cashew cheese. In the jar of a blender, add the hot water, cashews and 1 tablespoon of the spice mix. Blend until smooth. Set aside. (See notes.)

In a large skillet over medium heat, heat 2 tablespoons of oil until hot. (The oil is ready when a cube of potato and sizzles instantly in the oil.) Add the potatoes in a single layer and cook until browned on the first side, about 5 minutes. Season with 1 tablespoon of the spice mix and cook, stirring occasionally, until the potatoes are well browned and cooked through, about 5 more minutes. Remove the potatoes to a paper towel lined plate. 

Turn the heat down to low and add the remaining tablespoon of oil. Press any excess liquid out of the tofu, then add it to the pan along with the kale and remaining spice mixture. Cook, mashing the tofu to the texture of scrambled eggs, until the kale is wilted and everything is well combined, about 3 minutes.

Stir in the potatoes, then gently fold in the cashew cheese so that it is evenly distributed but there are still distinct ribbons of cheese throughout.

Heat the tortillas on the stovetop for about 30 seconds each (directly on the burner over medium-low heat if you have a gas stove, in a pan over medium-high heat if you have electric or induction), flipping every few seconds, until warm and pliable. Divide the filling among the tortillas, shaping it into a line down the center of each tortilla.

To form a burrito, fold in the top and bottom of the tortilla at either end of the line of filling, then rotate it 90 degrees and curl the open edge of the tortilla over the filling, and finish rolling all the way to the far edge. Repeat with all the tortillas.

Serve immediately. Enjoy!