Vegan Tofu Breakfast Burritos
Start your day right with these flavorful Vegan Tofu Breakfast Burritos, packed with protein and delicious veggies!
Equipment
- Large Skillet
- Mixing bowls
- Spatula
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 2 tablespoons olive oil
- 1 pound potatoes (cut into small pieces)
- 1 red onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon oregano
- 8 spinach tortillas (gluten-free)
- 2 ounces vegan cheddar cheese (shredded)
- 12 ounces tofu (extra firm)
- ½ cup vegenaise
- 1 tablespoon yellow mustard
- ½ teaspoon cayenne pepper
- 1 teaspoon turmeric
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon dill (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 2 green onions (chopped)
- 1 cup cherry tomatoes (chopped)
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, add 1 pound of diced potatoes. Cook for about 10-12 minutes, stirring occasionally until they are golden brown and crispy. Season with salt and pepper to taste.
- Add 1 chopped red onion and 2 minced cloves of garlic to the skillet with the potatoes. Sauté for another 3-4 minutes until the onion is translucent and fragrant. Sprinkle in 1 teaspoon of oregano for added flavor.
- While the potatoes are cooking, drain and press 12 ounces of extra firm tofu to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork.
- Push the potato and onion mixture to one side of the skillet. Add the crumbled tofu to the empty side of the skillet. Stir in ½ teaspoon of cayenne pepper, 1 teaspoon of turmeric, and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
- Once the tofu is cooked, mix it with the potato and onion mixture. Add 2 tablespoons of fresh parsley, 1 tablespoon of dill, 2 tablespoons of fresh cilantro, and 2 chopped green onions. Toss everything together until well combined.
- In a small bowl, combine ½ cup of vegenaise, 1 tablespoon of yellow mustard, and 1 tablespoon of lime juice. Mix well to create a creamy sauce that will elevate your burrito.
- Lay out 8 gluten-free spinach tortillas on a clean surface. Spoon the tofu and potato mixture onto each tortilla and top with 2 ounces of shredded vegan cheddar cheese. Drizzle with the vegan sauce, and add chopped cherry tomatoes for freshness.
- Carefully roll each tortilla, tucking in the sides as you go to create a burrito shape. Serve immediately or wrap in foil for later. Enjoy your Vegan Tofu Breakfast Burritos with your favorite salsa or hot sauce for an extra kick!
Notes
- For an even heartier burrito, add black beans or cooked quinoa to the filling.
- Customize the burrito by adding any veggies you have on hand, such as bell peppers or mushrooms.
- These burritos are perfect for meal prep! Store in the fridge for up to 4 days or freeze for up to 3 months.