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
1Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.
2Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.
3Add the spices, and stir to coat.
4Continue to cook, stirring regularly, until any remaining liquid has evaporated, about 10 minutes.
5Transfer to a bowl and set aside.
6Line the same skillet with a thin layer of water.
7Add the bell peppers and onions and sauté until the onions are translucent.
8Add the kale and continue to cook until it turns bright green.
9Turn off the heat, stir in the Tofu Scramble, and stir to combine.
10To assemble the burritos, spoon the tofu mixture onto the tortillas.
11Top with potatoes and drizzle with hot sauce or salsa.
12Roll 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
1Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.
2Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.
3Add the spices, and stir to coat.
4Continue to cook, stirring regularly, until any remaining liquid has evaporated, about 10 minutes.
5Transfer to a bowl and set aside.
6Line the same skillet with a thin layer of water.
7Add the bell peppers and onions and sauté until the onions are translucent.
8Add the kale and continue to cook until it turns bright green.
9Turn off the heat, stir in the Tofu Scramble, and stir to combine.
10To assemble the burritos, spoon the tofu mixture onto the tortillas.
11Top with potatoes and drizzle with hot sauce or salsa.
12Roll into burritos and enjoy.
Curry Tofu Breakfast Burritos
