Description
A delicious and easy-to-make vegan breakfast burrito filled with fluffy tofu, spicy soyrizo, and roasted potatoes, perfect for a quick and nutritious meal.
Ingredients
Scale
- 1 russet potato
- 1 tablespoon oil
- Salt
- 1/4 cup cooked or canned beans
- 1/4 cup Soyrizo
- 1/4 teaspoon turmeric powder
- 1 teaspoon nutritional yeast
- Handful of spinach
- 1 block firm tofu
- 1 large tortilla
Instructions
- Cut the potato into small ½-inch pieces.
- In a bowl, mix the potato pieces with 1 teaspoon of olive oil and a pinch of salt.
- Preheat your toaster oven to 400°F.
- Lay the cut-up potato pieces on a tray, ensuring they have space.
- Bake the potato pieces for about 20 minutes, turning halfway.
- Heat a non-stick pan on high.
- Add your oil and crumble the tofu into the pan.
- Mix in the turmeric, nutritional yeast, and a pinch of salt; cook for about 8 minutes.
- Add spinach and cook for another minute until wilted.
- Scoop the tofu scramble into a bowl.
- In the same pan, add more oil, cook soyrizo for about 5 minutes, then set aside.
- Mix the potatoes, tofu, and soyrizo together.
- Grab the tortilla and place the mixture in the center.
- Fold in the sides and roll it up from the bottom.
Notes
This burrito is customizable with your choice of veggies and spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan burrito, breakfast, healthy, tofu, soyrizo