Scramble:

1. Turn a pan on medium heat and add 1 tbsp oil.
2. Crumble tofu with your hands and add to the pan once it’s hot. Add garlic powder, onion powder, turner, Kala Namak, and vegan chorizo. Sauté for 5-7 minutes.
3. Add vegetable broth and one more tbsp of oil. Simmer on low-medium heat for another 7 minutes. Taste and adjust seasonings if needed, Turn off heat and set aside.

Veggies:

1. Add oil to a pan on medium heat.
2. Once hot, add roughly chopped garlic. Sauté for 30 seconds.
3. Add poblano, red bell pepper, and onions to the pan. Add cumin, salt, and pepper.
4. Cover with lid and cook for 8-10 minutes.
5. Uncover the pan, stir, and cook uncovered for another 5-7 minutes or until slightly brown on the edges.
6. Add vegan cheese on top, take off the heat, and cover with lid to allow the cheese to melt.

Potatoes:

1. Dice the baby potatoes into quarters. Add to a mixing bowl.
2. Drizzle with avocado oil, add garlic powder, chili powder, salt, and pepper. Toss to season evenly.
3. Air-fry at 390 F for 17-20 minutes or until desired crispiness. You can also roast in the oven at 400 F for 18-20 minutes depending on the size you cut them to.
4. Set aside.

Assemble burrito:

1. Heat tortilla on a griddle to prevent it from ripping/breaking when rolling it up.
2. Add about 1/4 cup of each (scramble, potatoes, and veggies), add sliced avocado and pico de Gallo. Roll burrito up by tucking in both ends inside when rolling up.
3. Put back on the griddle if you want the beautiful grill marks. Grill for 2-3 minutes on each side.
4. Serve immediately or save for meal prep! If using for meal prep avoid adding avocado and pico de Gallo, serve on the side.