Scrambled Tofu Breakfast Burritos

Ingredients

• Tofu

  Extra firm, prepared with nigari

  12 oz or 340g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  1 dash or 0.4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Garlic

  Raw

  2 cloves, minced or 6g

• Hummus

  Commercial

  1 tbsp or 15g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tsp or 5g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Parsley

  Raw

  4 tbsp or 15g

• Potato

  Flesh and skin, raw

  1 cup, diced or 150g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Kale

  Raw

  2 cup, chopped or 134g

• Tortillas

  Flour

  4 tortilla, large or 280g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Press the tofu using a tofu press or wrap it in a clean towel and press with a heavy object to remove excess moisture, then crumble.
3. Place the potatoes and red pepper on the baking sheet, drizzle with half of the olive oil, a pinch of salt, half of the cumin, and half of the chili powder. Toss to combine and bake for 15-22 minutes until tender and browned, adding kale in the last 5 minutes.
4. Meanwhile, heat a skillet over medium heat, add the remaining oil, garlic, and crumbled tofu, and sauté for 7-10 minutes until slightly browned.
5. In a bowl, mix hummus, remaining chili powder, remaining cumin, nutritional yeast, salt, and cayenne. Add water to form a sauce, then stir in parsley. Add to tofu and cook for 3-5 minutes.
6. Assemble burritos by placing roasted vegetables, scrambled tofu, diced or mashed avocado, fresh chopped cilantro, and salsa on tortillas. Roll up and serve immediately.