Name: Curry Tofu Breakfast Burritos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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); 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)

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

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

Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.

Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.

Add the spices, and stir to coat.

Continue to cook, stirring regularly, until any remaining liquid has evaporated, about 10 minutes.

Transfer to a bowl and set aside.

Line the same skillet with a thin layer of water.

Add the bell peppers and onions and sauté until the onions are translucent.

Add the kale and continue to cook until it turns bright green.

Turn off the heat, stir in the Tofu Scramble, and stir to combine.

To assemble the burritos, spoon the tofu mixture onto the tortillas.

Top with potatoes and drizzle with hot sauce or salsa.

Roll into burritos and enjoy.

Chef's Notes

Gluten-Free
Use gluten-free or organic corn tortillas.

Flour-Free
Omit the tortillas and enjoy as a vegetable scramble instead.

Soy-Free
Substitute 1 (15-oz) can black beans or fat-free refried beans for the tofu scramble.

Prep Ahead
For best results, make the burrito filling ahead and assemble just before eating.

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

Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.

Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.

Add the spices, and stir to coat.

Continue to cook, stirring regularly, until any remaining liquid has evaporated, about 10 minutes.

Transfer to a bowl and set aside.

Line the same skillet with a thin layer of water.

Add the bell peppers and onions and sauté until the onions are translucent.

Add the kale and continue to cook until it turns bright green.

Turn off the heat, stir in the Tofu Scramble, and stir to combine.

To assemble the burritos, spoon the tofu mixture onto the tortillas.

Top with potatoes and drizzle with hot sauce or salsa.

Roll into burritos and enjoy.

Curry Tofu Breakfast Burritos

Ingredients Directions

Curry Tofu Breakfast Burritos

Summary

Ingredients

Directions

Chef's Notes

Ingredients

Directions

Notes

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