Breakfast Burritos


Heat oil in a skillet over medium-high heat. Add onion and potato and cook, stirring frequently, for 5 minutes, or until onion is soft. Add 2 tablespoons water, cover, and cook
for 6 minutes, or until potato is fork-tender. Add kale and cook, stirring frequently, for 2 minutes, or until warmed through.

Assemble burritos: Work with one tortilla at a time. Spread 1 tablespoon hummus (if using) over one-half of the tortilla. Spoon 1 ⁄ 2 cup of the tofu scramble over the hummus.

Divide potato mixture into four equal portions and spread one portion over tofu scramble. Spoon 2 tablespoons salsa over potatoes. Fold each end of the tortilla (top and bottom) over the filling. Then fold the right side over the filling and spin the tortilla one-quarter turn to the right so that the filling is closest to you. Using two hands, gently pull the covered filling toward you to make a tight roll. Roll the filled half of the tortilla away from you and over the rest of the tortilla. Secure with toothpicks if you like.


Use Roasted Red Pepper Hummus (page 53), or store-bought, or swap hummus for Vegan Mayonnaise (page 43), Peanut Sauce (page 29), or Chipotle Dipping Sauce (page 48).

Makes 4 Burritos


  • 2 tablespoons extra-virgin avocado oil

  • 1 small onion, chopped

  • 1 cup shredded potato

  • 1 1 ⁄ 2 cups chopped kale

  • 4 (10-inch) soft tortillas

  • 3 tablespoons hummus (see options)

  • 2 cups Tofu Scramble (page 77)

  • 1 ⁄ 2 cup Tomato Salsa (page 78), or store-bought

From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.