Scrambled Tofu Breakfast Burrito (30 minutes!)
minimalistbaker.com
minimalistbaker.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 12- ounce (340 g) package firm or extra-firm tofu*
  • 1 tsp oil or 1 Tbsp (15 ml) water
  • 3 cloves garlic, minced
  • 1 Tbsp (15 g) hummus (store-bought or DIY)
  • ½ tsp chili powder
  • ½ tsp cumin
  • 1 tsp nutritional yeast
  • ¼ tsp sea salt
  • optional: pinch cayenne pepper
  • ¼ cup (15 g) minced parsley
  • 5 baby potatoes, chopped into bite-size pieces
  • 1 red bell pepper, thinly sliced
  • Pinch sea salt
  • ½ tsp ground cumin
  • ½ tsp chili powder (not ground chili)
  • 2 cups (134 g) chopped kale
  • 3-4 large flour or gluten-free tortillas (ensure vegan friendly - I like TJ’s brand)
  • 1 ripe avocado, chopped or mashed
  • Cilantro
  • Chunky red or green salsa or hot sauce

Instructions

Comments

Log in or Register to write a comment.