With the start of daylight savings, you might be feeling a need for more sleep. Well, we have just the recipe that will wake you up and energize you! A huge plus with this recipe is that you can do most of the prep work the night before, and cook the rest for breakfast. Scrambled tofu with tortilla will give you a protein-packed boost in the morning!
Prep Time: 20 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients
For the Burrito:
1/2 red onion chopped
1 cup roma tomatoes chopped
¼ Cup cilantro Chopped
8 Tortillas
For the Potato Filling:
2 tbsp olive oil
1 1/2 lb potatoes cut into small pieces
1tsp paprika
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
2 cloves garlic, minced
For Scrambled Tofu Salad:
1 block of extra firm Tofu
1/3 cup veganaise
1 tbsp yellow mustard
1/4 tsp cayenne pepper powder
2 green onions chopped
1 tsp Chili powder
1tsp Cumin powder
1 tbsp lime juice
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
Instructions
Press tofu for 20 minutes or leave in the tofu press and refrigerate overnight.
Combine 1tsp of oil, potato cubes, and potato seasonings in a bowl and mix until the potatoes are well-coated.
In a large skillet, heat the olive oil over medium-high heat. Add the potato cubes to the hot pan and cook for about 7 minutes. Avoid stirring often, so that the potatoes can form a nice golden crust.
In a large bowl, crumble up the pressed tofu using your hands. Add the remaining ingredients for the scrambled tofu and stir well. Adjust seasoning with salt and pepper as necessary.
To assemble the burritos, top each tortilla with about a 1/2 cup of potatoes, followed by about a 1/2 cup of the scrambled tofu. Top with tomato, onions, and cilantro. Roll up the burritos and serve with extra tomato, cilantro, onions, a lime wedge, and a side of sliced avocado.
* To refrigerate leftover burritos, wrap in foil. These will stay good for about 2 to 3 days. You can also heat them up a bit in the microwave before serving.
Enjoy! 😋😉