Step 1 - Make the Hash Browns

Grate both potatoes into a large bowl, then transfer the grated potato to a clean tea towel. Twist the towel tight and squeeze out as much liquid as possible really commit to this. The drier the potato, the crispier your hash browns.

Return the squeezed potato to the bowl and add the gram flour, garlic powder, onion powder, salt, and pepper. Mix everything well. Test the consistency you should be able to form loose balls that just about hold their shape. If the mixture feels too wet, add a little more gram flour. If it's too dry, add a tiny splash of water.

Divide the mixture into 4 equal portions and flatten each one slightly into a patty. Heat a generous drizzle of vegetable oil in your large frying pan over medium-high heat. Fry each hash brown for 5 minutes per side until golden, crispy on the outside, and soft through the middle. Transfer to a baking tray and keep warm in a low oven (around 120°C / 250°F).

Step 2 - Cook the Sausages and Mushrooms

Bake the vegan chorizo sausages according to the package instructions most take around 15–20 minutes in the oven. While those cook, slice the mushrooms and fry them in the same pan you used for the hash browns, adding a little extra oil if needed. Cook for 6–8 minutes until golden and tender. Transfer the mushrooms to the warm oven tray alongside the hash browns.

Step 3 - Make the Tofu Scramble

Drain the firm tofu thoroughly and crumble it roughly into a bowl with your hands. You want uneven chunks that mimic the look of scrambled eggs not uniform small pieces, not large blocks. Somewhere messily in between.

Add the crumbled tofu to the now-empty frying pan over medium heat. Stir-fry for 2 minutes, then add the Kala Namak, regular salt, turmeric, smoked paprika, cracked black pepper, and onion powder. Stir everything together well and fry for another 5 minutes, letting the tofu pick up some color and allowing the spices to cook through properly. The turmeric gives it that distinctive yellow scrambled-egg color and the Kala Namak gives it that unmistakable eggy depth of flavor.

Step 4 - Make the Guacamole

Halve both avocados and remove the stones. Scoop the flesh into a bowl and add the lime juice, salt, and pepper. Mash everything together with a fork until you reach your preferred texture some people like it chunky, others prefer it smooth. Taste and adjust the seasoning. Fresh guacamole takes about two minutes to make and beats anything from a jar by a significant margin.

Step 5 - Heat the Beans and Assemble

Warm the baked beans in a small saucepan over low heat, stirring occasionally. Once everything is ready hash browns, sausages, mushrooms, tofu scramble, guacamole, and beans all sitting warm and ready it's assembly time.

Lay a large tortilla flat and spread a generous layer of guacamole across the center. Add a sausage (sliced or whole), a spoonful of mushrooms, a scoop of baked beans, a hash brown, a good portion of tofu scramble, a spoonful of hot salsa, and a sprinkle of fresh parsley or spinach. Fold in the sides of the tortilla, then roll it up firmly from the bottom into a tight burrito. Cut in half and serve immediately.