These burritos have everything you need to start your day off on the right foot. Fluffy scrambled tofu with sweet potato, spinach, and other exciting flavors make this possibly the breakfast — and lunch or dinner — ever. Top it with some salsa, avocado, and fresh cilantro, and you have a fresh and filling breakfast that's also great for taking along on your morning travels.
Sweet Potato and Tofu Scramble Mega Breakfast Burritos [Vegan]
Serves
6
Ingredients
For the Tofu Scramble:
- 14-ounce block of firm tofu
- 1/2 cup water or vegetable broth
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- 1 medium-sized sweet potato, about 1 1/2 cups.
- 1-1 1/2 cups water or vegetable broth
- 1/4 cup diced red onion
- 1 red bell pepper
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 6 flour or corn tortillas
- 1 avocado
- 1/4 cup cherry tomatoes
- 2/4 cup chopped cilantro
- 1/2 cup spinach
- Corn salsa
- Regular salsa
- Lime
- Vegan sour cream
Preparation
To Make the Tofu Scramble:
- Crumble tofu into a separate pan with 1/2 cup water and stir in seasonings.
- Sauté on low to medium heat until water has evaporated.
- Dice onion, bell pepper, and peeled sweet potato.
- Place in pan over low to medium heat and sauté in a tbs of water for a few minutes to soften onion.
- Add 1 cup of water and seasonings.
- Sauté on low to medium heat until sweet potato is fork tender. Add more water if needed.
- To build burrito, place spinach leaves in the bottom, then add the filling: tofu scramble, salsa, avocado, and tomatoes. It must be in that order.
- Squeeze on a little lime juice, dollop on some vegan sour cream, and serve.
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Sweet Potato -
Tofu
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Sounds great but I\’d have to add some jalapeno to give that zing! lol
Sherry Pearson Denton this is going to be our brunch
Looks good!