SCRAMBLED TOFU BREAKFAST BURRITO (30 MINUTES!)
- 5 whole baby potatoes (chopped into bite-size pieces)
- 1 medium red bell pepper (thinly sliced)
- 1 tsp oil (or 1 Tbsp (15 ml) water)
- 1 pinch sea salt
- 1/2 tsp ground cumin
- 1/2 tsp chili powder (not ground chili)
- 2 cups chopped kale
- 3-4 large flour or gluten-free tortillas (ensure vegan friendly – I like TJ’s brand)
- 1 medium ripe avocado (chopped or mashed)
- Chunky red or green salsa or hot sauce
Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (use more baking sheets if increasing batch size). In the meantime, also wrap tofu in a clean towel and set something heavy on top – such as a cast-iron skillet – to press out excess moisture. Then crumble with a fork into fine pieces. Set aside.
Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Then add water until a pourable sauce is formed (1-3 Tbsp as original recipe is written // adjust if altering batch size). Then add parsley and stir. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned – ~3-5 minutes. Set aside.
Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm – optional). Continue until all toppings are used up – about 3-4 large burritos.
Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).
*If avoiding soy, sub the tofu with pinto or black beans. Simply warm cooked beans over medium-low heat and season with a pinch of salt, cumin, and chili powder.
*Nutrition information is a rough estimate calculated using flour tortillas.
Nutrition Per Serving (1 of 4 burritos)
- Calories: 441
- Fat: 19.6g
- Saturated fat: 5g
- Sodium: 772mg
- Carbohydrates: 53.5g
- Fiber: 8g
- Sugar: 3.4g
- Protein: 16.5g
Minimalist Baker , “Scrambled Tofu Breakfast Burrito 30 Minutes” Minimalist Baker , minimalistbaker.com/scrambledtofubreakfastburrito30minutes