Step 1

Pre-heat oven to 400 degrees, we will make the potatoes first

Step 2

Oil or line a large baking sheet and cover with frozen, diced potatoes. Sprinkle 1 tablespoon of oil over potatoes, sprinkle with salt and mix.

Step 3

Bake potatoes for 30-45 minutes or until potatoes are crispy and golden brown

Step 4

When potatoes have about 20 minutes left to bake, put a sauté pan on medium heat and add 1 tablespoon of vegan butter or oil

Step 5

Once pan is heated, add the diced red onion and cook for 2-3 minutes until lightly translucent. Sprinkle on turmeric powder and mix well, about 1 minute. Add 1/3 cup of unsweetened, plain coconut milk and sauté for 1 minute.

Step 6

Drain the package of tofu and gently squeeze out excess water from tofu in the sink. Crumble tofu in the pan to resemble scrambled eggs.

Step 7

Add soy sauce, garlic powder, onion powder and nutritional yeast and mix everything well. Cook until you get the desired amount of liquid out (about 5-8 minutes). Add the kale and cook until wilted.

Step 8

Once tofu scramble is cooked, turn off heat and sprinkle 1/2 or 1 tsp black salt over the scramble and mix in. Adding it at the end will give a stronger "eggy" flavor.

Step 9

Once everything is cooked, assemble the drained and rinsed black beans, tofu scramble, potatoes, 1 cup of salsa and 1 cup of vegan cheese in a large bowl and mix.

Step 10

Store this in the fridge and make your burrito fresh every morning, or pre-wrap your burritos and store in the fridge or freezer. Just warm them up in the oven (400 degrees for 20 minutes) or microwave for an on-the-go breakfast