Tofu Scramble Breakfast Burritos

Cooking Times

Ready in: 1 hour, 20 min
Prep time: 30 minutes
Cook time: 50 minutes
Serves: 4-6

Ingredients

  • 1 lb baby potatoes, scrubbed and diced small
  • 1 TBSP  avocado oil
  • 1/2 tsp garlic powder, divided
  • Pinch of black pepper
  • ¼ tsp Himalayan sea salt
  • 3 TBSP olive oil
  • 2 bell peppers, thinly sliced
  • 1/2  red onion, thinly sliced
  • 1/4 tsp smoked paprika 
  • ¼ tsp  chili powder 
  • 1 16-oz. block extra firm tofu, drained
  • 1 TBSP coconut aminos or Tamari Lite
  • 1 TBSP nutritional yeast 
  • ¼ tsp ground turmeric
  • ½ TBSP  tahini 
  • 2 TBSP  unsweetened almond milk
  • 3 cups Cal-Organic Stemless Green Kale
  • 4 burrito-sized wraps
  • Avocado, sliced
  • Salsa, optional
  • Hot sauce, optional

Directions

 

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the diced potatoes to a large mixing bowl and add the avocado oil, ¼ tsp garlic powder, black pepper, and sea salt and mix well to coat the potatoes in the oil and seasoning. Transfer the diced potatoes to the lined baking sheet and bake them for 40-50 minutes, stirring once halfway. The potatoes are done when they are fork-tender and start to brown and puff up on the edges. 
  2. Heat a large pan over medium-high heat with 1 tbsp olive oil. Crumble the tofu into a large mixing bowl. Add in the coconut aminos, nutritional yeast, ¼ tsp garlic powder, and turmeric and mix well with a spatula so the tofu is well coated. Transfer the tofu to the warm pan and add in the tahini and unsweetened almond milk and mix to combine.  
  3. Stir your tofu mixture well and allow it to cook and absorb the liquid. Stir frequently and continue cooking the tofu until it’s fluffy and lightly browned, about 8-10 minutes.  
  4. Next, make your fajita veggies. Add 1 tbsp olive oil to the pan then add in your onions and peppers sauté them with the paprika and chili powder. Cook and stir occasionally until onions have softened, about 6-8 minutes.  
  5. Remove the bell peppers from the pan and add the bagged kale. Add another 1 tbsp of olive oil and sauté the kale for 3-5 minutes, until it’s wilted and vibrant green in color. 
  6. To assemble the burritos, add the wrap to a plate then top with tofu scramble, fajita veggies, breakfast potatoes, and sautéed kale. Add in any additional toppings like avocado, salsa, and hot sauce. Roll up the burrito by tucking in the sides then rolling the long side up. Serve immediately!  
  7. Store leftover fajita veggies, tofu scramble, breakfast potatoes, and sautéed kale in separate airtight containers in the refrigerator for up to one week. Reheat and recombine to make more breakfast burritos.  
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