Name: Scrambled Tofu Breakfast Burrito
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 340 g extra-firm tofu; 1 tsp oil ((or 1 tbsp (15 ml) water)); 3 cloves garlic ((minced)); 1 tbsp hummus ((store-bought or DIY)); 0.5 tsp chili powder; 0.5 tsp cumin; 1 tsp nutritional yeast; 0.25 tsp sea salt; 1 pinch cayenne pepper ((optional)); 0.25 cup minced parsley; 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; 0.5 tsp ground cumin; 0.5 tsp chili powder ((not ground chili)); 2 cups chopped kale; 3 large tortillas ((ensure vegan friendly)); 1 medium ripe avocado ((chopped or mashed)); null null cilantro; null null chunky red or green salsa; null null hot sauce

Instructions

Show units in method

1

Preheat [oven] to 204 C. Line a [baking sheet] with [parchment paper].
2

Press extra-firm tofu (340 g) in a [towel] with a [heavy object] to remove moisture, then crumble with a [fork].
3

On the [baking sheet], toss baby potatoes (5 whole) and red bell pepper (1 medium) with oil (1 tsp) and sea salt (1 pinch), ground cumin (0.5 tsp), chili powder (0.5 tsp). Roast for 15-22 minutes until tender and slightly browned. Add chopped kale (2 cups) for the last 5 minutes, tossing to wilt.
4

In a [large skillet], heat oil (1 tsp). Sauté garlic (3 cloves) and crumbled [extra-firm tofu] for 7-10 minutes, stirring to brown.
5

In a [small mixing bowl], combine hummus (1 tbsp), chili powder (0.5 tsp), cumin (0.5 tsp), nutritional yeast (1 tsp), sea salt (0.25 tsp), and cayenne pepper (1 pinch) (optional). Add 1-3 tbsp water until a pourable sauce forms. Stir in minced parsley (0.25 cup).
6

Add the [spice mixture] to the [extra-firm tofu] and continue cooking over medium heat until slightly browned – 3-5 minutes. Set aside.
7

Assemble burritos: Lay out a [large tortilla]. Fill with [roasted vegetables], [scrambled tofu], ripe avocado (1 medium), [cilantro], and [salsa] or [hot sauce]. Roll up and serve.
8

Store leftovers wrapped in foil in the fridge for up to 4 days, or freeze for 1 month. Reheat in [microwave] or [oven].