vegan tater tot breakfast burrito
This vegan tater tot breakfast burrito is stuffed with tofu scramble, black beans, avocado, and crispy tots, all wrapped up and served with a smoky homemade chipotle aioli for dipping.
Servings 4
Ingredients
chipotle aioli (makes a heaping ⅔ C)
- ½ C neutral vegetable oil
- ¼ C unsweetened soy milk
- 2 teaspoon apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- ¼ teaspoon liquid smoke
- ½ teaspoon ground mustard powder
- ½ teaspoon sea salt
- 2 chipotle peppers in adobo (from a can)
- 1 large garlic clove, minced
breakfast burrito
- 2 ½ C frozen tater tots (about 32 tots / 8 per burrito)
- ¾ C canned black beans, drained and rinsed
- 1 brick (9 oz/267 g) water-packed firm tofu (about half the block or 1 ½ cups crumbled)
- 2 teaspoon nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon ground turmeric
- ½ teaspoon sea salt
- ½ tsp ground black pepper
- 4 (10-inch) flour tortillas
- 1 C Mexican-style or pepper jack vegan shredded cheese (¼ C per burrito)
- 1 avocado, sliced
Instructions
- To make the chipotle aioli, blend the oil, soy milk, and vinegar with an immersion blender in a tall container until thick. If you're using a store-bought vegan mayonnaise use a scant ⅔ cup. Then add lime juice, maple syrup, liquid smoke, mustard powder, sea salt, chipotle pepper, and garlic and blend until very well combined. Store this in the fridge with a lid on the container. Use up within 5 to 7 days.
- Bake the tater tots on a large baking sheet for 25 minutes in an oven preheated to 425°F until golden brown and crispy. Alternatively, use an air fryer and cook until crispy at the same temperature.
- Once the black beans are drained from the can, mash them with a fork a little bit while still keeping some texture.
- While the tots are baking, heat a nonstick pan over medium heat. Add crumbled tofu, nutritional yeast, garlic powder, turmeric, sea salt, and ground pepper. Mix with a spatula or wooden spoon, and further crumble up the tofu so it’s a small crumbly mixture and fully coated in the seasonings. Heat the mixture for 2 to 3 minutes, and then add the mashed black beans and combine until just heated through, about 1 to 2 more minutes.
- To make the burritos, spread a spoonful of chipotle aioli on the bottom center of the tortilla, then layer ½ cup tofu and bean scramble in center of the tortilla, top with ¼ cup cheese shreds, 3 to 4 avocado slices, and then 8 tots. Fold the ends into the center, take the side closest to you and roll away from you until sealed. Place seam side down in a hot pan to get the outside crispy. Fry about 2 minites on each side. Cut in half. Dip in as much chipotle aioli as you desire!
