Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 20 minsTotal Time 30 minsIngredients
1 red bell pepper (seeded and sliced)
1 onion (sliced)
4 cups organic kale (stemmed and chopped)
2 organic potatoes (diced and cooked)
4 organic tortillas (preferably whole-grain, burrito size)
hot sauce (or salsa to taste)
Tofu Scramble
15 oz organic tofu (extra-firm, drained)
2 tbsp nutritional yeast
½ tsp ground cumin
½ tsp ground turmeric
½ tsp garlic powder
black salt (optional, to taste)
Directions
1 Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.
2 Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.
3 Add the spices, and stir to coat.
4 Continue to cook, stirring regularly, until any remaining liquid has evaporated, about 10 minutes.
5 Transfer to a bowl and set aside.
6 Line the same skillet with a thin layer of water.
7 Add the bell peppers and onions and sauté until the onions are translucent.
8 Add the kale and continue to cook until it turns bright green.
9 Turn off the heat, stir in the Tofu Scramble, and stir to combine.
10 To assemble the burritos, spoon the tofu mixture onto the tortillas.
11 Top with potatoes and drizzle with hot sauce or salsa.
12 Roll into burritos and enjoy.
Chef's Notes
Gluten-Free
Flour-Free
Soy-Free
Prep Ahead
Ingredients 1 red bell pepper (seeded and sliced)
1 onion (sliced)
4 cups organic kale (stemmed and chopped)
2 organic potatoes (diced and cooked)
4 organic tortillas (preferably whole-grain, burrito size)
hot sauce (or salsa to taste)
Tofu Scramble
15 oz organic tofu (extra-firm, drained)
2 tbsp nutritional yeast
½ tsp ground cumin
½ tsp ground turmeric
½ tsp garlic powder
black salt (optional, to taste)
Directions 1 Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.
2 Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.
3 Add the spices, and stir to coat.
4 Continue to cook, stirring regularly, until any remaining liquid has evaporated, about 10 minutes.
5 Transfer to a bowl and set aside.
6 Line the same skillet with a thin layer of water.
7 Add the bell peppers and onions and sauté until the onions are translucent.
8 Add the kale and continue to cook until it turns bright green.
9 Turn off the heat, stir in the Tofu Scramble, and stir to combine.
10 To assemble the burritos, spoon the tofu mixture onto the tortillas.
11 Top with potatoes and drizzle with hot sauce or salsa.
12 Roll into burritos and enjoy.
Curry Tofu Breakfast Burritos
