Vegan breakfast burrito with roasted potatoes
Warmed tortillas encase a hearty tofu scramble, potatoes, and veggie bacon or seitan sausage. Top it with avocado or guacamole, salsa, hot sauce, jalapeno peppers, or cilantro.
Servings: 4 people
Calories: 375kcal
Ingredients
- 1 medium to large sized Russet potato cut into ½ inch cubes
- 3 teaspoons extra virgin olive oil divided
- ½ medium sized yellow onion about one cup, roughly chopped in medium pieces
- 1 clove garlic minced
- 1 small red bell pepper about ½ cup, chopped in medium pieces
- 2 leaves kale roughly chopped with the ribs removed
- 14 ounces firm water-packed tofu drained*
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon turmeric
- 1 Tablespoon nutritional yeast flakes
- Salt and pepper to taste
- 8 ounces vegan bacon, Italian seitan sausage, or Chorizo seitan sausage
- 4 whole wheat tortillas
- Optional toppings: Avocado or guacamole, cilantro, hot sauce, and/or jalapeño peppers
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss the cubed potatoes with one teaspoon of extra virgin olive oil and lay evenly across the baking sheet.
- Bake for 25 minutes, stopping twice to flip the potatoes for even roasting and to check for doneness. Once they are done, move them to a bowl and set aside.
- While the potatoes are baking, in a large skillet heat one teaspoon of extra virgin olive oil in a pan with a medium heat. Sauté onion, garlic, and bell pepper for a few minutes, until the onion is translucent.
- Add kale to the pan and continue to sauté for a couple of minutes more, until the kale begins to wilt.
- Crumble tofu into the pan and add cumin, oregano, chili powder, paprika, turmeric, nutritional yeast flakes, and salt and pepper to taste. Stir to combine completely. If the scramble begins to stick, add a tablespoon or two of water to deglaze the pan, being careful not too add too much and make the scramble watery.
- Continue to cook the scramble for 10 to 15 minutes until the tofu is warmed and cooked through and the kale is soft.
- In a non-stick skillet, add the final teaspoon of extra virgin olive oil and bring to a medium heat. Sauté your preferred veggie bacon or seitan for a few minutes, until evenly browned.
- Lower the oven to 350 degrees and put the tortillas on the parchment paper-covered baking sheet that the potatoes were cooked on. Put the tortillas in the oven for one minute, until warm.
- Fill each tortilla with tofu scramble, potatoes, seitan bacon or sausage, and roll into a burrito.
- Serve immediately with any of the optional toppings.
Notes
*For a scramble I don't bother pressing the tofu, since it makes it easier for the tofu not to stick and it makes for a lighter, fluffier scramble. I also like using water-packed tofu for a scramble that has been drained but not pressed, because it requires less oil to fully combine it with the seasonings. If you prefer a firmer, drier scramble, feel free to press it first. Here's more information on how to press tofu.
Nutrition
Calories: 375kcal | Carbohydrates: 40g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Sodium: 566mg | Potassium: 489mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3975IU | Vitamin C: 79.5mg | Calcium: 276mg | Iron: 5.9mg
