Vegan Tofu Breakfast Burritos recipe
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Ingredients
- 3 tablespoons olive oil, divided 4 potatoes, diced salt and ground black pepper to taste 2 yellow onion, chopped, divided 2 cloves garlic, minced, or more to taste 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon ground coriander ¼ cup water ¼ cup nutritional yeast 1 (16 ounce) package extra-firm tofu 8 (6 inch) corn tortillas
Nutrition Info
- 256.3 caloriescarbohydrate: 36.1 gcholesterol: : -fat: 9.1 gfiber: 6 gprotein: 10.8 gsaturatedFat: 1.3 gservingSize: -sodium: 51.9 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Vegan Tofu Breakfast Burritos
Directions
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Preheat the oven to 325 degrees F (165 degrees C).
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes to the hot oil and season with salt and pepper. Cook without stirring until edges have started to brown, about 5 minutes. Toss potatoes and cook, stirring occasionally, until tender, about 15 minutes more. Add 1 chopped onion to the pan in the last 5 minutes.
Heat 1 tablespoon oil in a separate skillet over medium-high heat. Add remaining chopped onion. Cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 2 minutes more. Stir in chili powder, cumin, and coriander. Cook and stir to coat, about 1 minute. Pour water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Place tortillas in the preheated oven and bake until pliable and slightly browned, about 5 minutes.
Crumble tofu into the skillet with the onion-garlic mixture. Cook, stirring occasionally, until hot and coated with spices, about 15 minutes. Add nutritional yeast.
Place a tortilla on a plate and add 1/4 cup cooked potatoes and 1/4 cup tofu mixture to the center. Roll up to make a burrito. Repeat with remaining potatoes, tofu, and tortillas.