Preheat the oven to 425F. Dice potatoes into ½ inch cubes.
In a large bowl, toss potatoes with 1 tablespoon olive oil (or enough to coat), salt, chili powder, and smoked paprika.
Spread out on a parchment paper-lined baking sheet. Bake at 425F for 25-30 minutes, utnil soft on the inside and golden on the outside.
Burritos
Meanwhile, heat a large skillet over medium-high heat. Add 1 teaspoon olive oil.
Once hot, add the soyrizo and super firm tofu. Use a spatula to crumble it into ground consistency.
Cook for 4-5 minutes, stirring as needed. The soyrizo is ready when it starts to turn golden-brown. Don't overcook, as the soyrizo dries out quickly.
Assemble the burritos by distributing soyrizo, potatoes, lettuce, guacamole, cheddar cheese, and pepitas onto the tortillas.
Fold the burritos tightly. Place seam side down in a hot skillet for about a minute. This seals the burrito and adds a golden char.
Remove burritos from the skillet. Enjoy!
Video
Notes
Soyrizo: I use Trader Joe's soy chorizo but other brands are out there (I've just never seen them in stores). I also have a tofu chorizo recipe that works here.
Leftovers: Enjoy the soyrizo filling within 4-5 days. Keep refrigerated in a closed container.
Freezing: Let the filling cool before freezing. Wrap burritos in foil or place in a freezer bag to freeze. I recommend using spinach in place of romaine for frozen burritos. Reheat in the microwave in 2-3 minutes, flipping halfway through, or let thaw in the fridge overnight.