Vegan Tofu Breakfast Burritos

Vegan Tofu Breakfast Burritos

by Riley Harper 1 year ago
0 (0)
50 minutes
256.3 kcal
36.1 g carbs
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Description

This is an excellent vegan breakfast burrito with tofu that is delicious and filling without any eggs or dairy.

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
Directions
  1. 1. Preheat the oven to 325 degrees F (165 degrees C).
  2. 2. 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.
  3. 3. 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.
  4. 4. Place tortillas in the preheated oven and bake until pliable and slightly browned, about 5 minutes.
  5. 5. 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.
  6. 6. 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.
Nutrition Facts
serving: 8 burritos
calories: 256.3 kcal
carbohydrates: 36.1 g
protein: 10.8 g
saturated fat: 1.3 g
sodium: 51.9 mg
fiber: 6 g
sugar: 2.5 g