Ultimate Tofu Breakfast Burrito Bowls Recipes
TOFU SCRAMBLE BREAKFAST BURRITO RECIPE BY TASTY
Here's what you need: medium yukon potatoes, olive oil, smoked paprika, dried oregano, garlic powder, kosher salt, pepper, extra firm tofu, low sodium soy sauce, nutritional yeast, onion powder, ground turmeric, grape tomatoes, fresh spinach, large flour tortillas, avocado, hot sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Add the potatoes to a baking sheet with a drizzle of olive oil, the paprika, oregano, ½ teaspoon of garlic powder, salt, and pepper and toss until well coated.
- Bake for 20 minutes, flipping halfway through, until the potatoes are tender.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, crumble the block of tofu into the pan until it resembles the consistency of scrambled eggs, being careful not to over-crumble because it will continue to break apart as you cook. Cook for 4-5 minutes, until the tofu is slightly golden.
- Add the soy sauce, nutritional yeast, the remaining 2½ teaspoons garlic powder, the onion powder, turmeric, salt, and pepper and stir until well combined. Add the tomatoes and cook for 4-5 minutes, until the tomatoes become slightly wrinkled. Add the spinach and cook until wilted, 3-4 minutes.
- To assemble a burrito, add ¼ of the tofu scramble, ¼ of the potatoes, some avocado, and hot sauce to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 455 calories, Carbohydrate 54 grams, Fat 19 grams, Fiber 7 grams, Protein 19 grams, Sugar 4 grams
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- 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.
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