Vegan Breakfast Burrito With Scrambled Tofu
Ingredients
Tofu Filling
-
1
12-ounce package
firm or extra-firm tofu
-
1
tsp
oil (or 1 Tbsp water)
-
3
cloves
garlic (minced)
-
1
Tbsp
hummus
-
½
tsp
chili powder
-
½
tsp
cumin
-
1
tsp
nutritional yeast
-
¼
tsp
sea salt
-
1
pinch
cayenne pepper (optional)
-
¼
cup
minced parsley
Vegetables
-
5
whole
baby potatoes (chopped into bite-size pieces)
-
1
medium
red bell pepper (thinly sliced)
-
1
tsp
oil (or 1 Tbsp water)
-
1
pinch
sea salt
-
½
tsp
ground cumin
-
½
tsp
chili powder
-
2
cups
chopped kale
Other Ingredients
-
3-4
large
flour or gluten-free tortillas
-
1
medium
ripe avocado (chopped or mashed)
-
to taste
cilantro
-
to taste
chunky red or green salsa or hot sauce
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Wrap the tofu in a clean towel and press out excess moisture with a heavy object.
- Crumble the tofu into fine pieces and set aside.
- Add the potatoes and red pepper to the baking sheet, drizzle with oil and spices, and toss to combine. Bake for 15-22 minutes.
- Add the kale to the baking sheet in the last 5 minutes of baking to wilt.
- In a skillet, heat oil, garlic, and tofu over medium heat, sautéing for 7-10 minutes.
- In a small bowl, mix hummus, chili powder, cumin, nutritional yeast, salt, and cayenne, adding water to create a pourable sauce.
- Combine the spice mixture with the tofu and cook for an additional 3-5 minutes.
- Assemble the burritos by placing roasted vegetables, tofu, avocado, cilantro, and salsa in a tortilla, then roll it up.
- Serve immediately or refrigerate for up to 4 days or freeze for 1 month.
Nutrition Facts (estimated)
Servings
4 burritos
Calories
441
Total fat
19.6g
Total carbohydrates
53.5g
Total protein
16.5g
Sodium
772mg
Cholesterol
0mg
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