Tuesday, July 25, 2017

Scrambled Tofu Breakfast Burrito Bowl

Yield: 3-4 servings

Tofu:
1 package firm or extra-firm tofu, crumbled
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp hummus
1/2 tsp chili powder
1/2 tsp cumin
1 tsp nutritional yeast
1/4 tsp sea salt
pinch cayenne pepper
1-3 tbsp water
1/4 cup parsley, finely chopped

Vegetables:
5 baby potatoes, chopped into bite-size pieces
1 red bell pepper, diced
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper
2 cups kale, chopped

Rest:
corn tortillas
1 ripe avocado, chopped or mashed
cilantro, chopped
red or green salsa
hot sauce


1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top, such as a cast-iron skillet, to press out excess moisture.
3. Add potatoes and red pepper to the baking sheet, drizzle with oil and spices, and toss to combine. Bake for 15 to 25 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
4. In the meantime, heat a large skillet over medium heat. Once hot, add oil and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
5. Add garlic in the last minute of cooking to avoid burning.
6. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Add water one tablespoon at a time until a pourable sauce is formed. Add parsley and stir.
7. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned, about 2 to 3 minutes. Set aside.
8. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (they can be wrapped in foil to keep warm). Continue until all toppings are used up - about 3-4 large burritos.
9. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating.


https://minimalistbaker.com/scrambled-tofu-breakfast-burrito-30-minutes/

No comments:

Post a Comment