BIG BREAKFAST BURRITO

Big Breakfast Burrito image

Number Of Ingredients 10

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1 yellow onion (medium) (diced)
1 red bell pepper (medium) (seeded and diced)
1 sweet potato (large) (peeled and diced)
3 garlic cloves (minced)
2 tablespoons Basil (dried)
2 teaspoons turmeric (ground)
1 teaspoon Thyme (dried)
1 pound extra-firm tofu, crumbled
1/4 cup nutritional yeast
4 large whole-grain tortillas

Steps:

1. Preheat the oven to 350F
2. In a skillet, cook the onion, bell pepper, and sweet potato over medium heat, stirring occasionally and adding water 1 tablespoon at a time as needed to keep the vegetables from sticking, until the sweet potato is tender and the onions start to brown, about 10 minutes.
3. Add the garlic, basil, turmeric, and thyme and book until the garlic has softened, about 1 minute. Add the tofu and nutritional yeast to the pan and season with salt and black pepper.
4. Spoon the mixture onto a nonstick baking sheet, spreading it evenly. Bake, turning occasionally, until the tofu is light browned, about 35 minutes.
5. To serve, place a tortilla on a plate. Spoon one-quarter of the tofu scramble in the center of the tortilla. Spoon some of the salsa over the scramble. Fold the two sides of the tortilla in the center. Starting at the bottom, roll the tortilla up. Repeat with the remaining tortillas, tofu scramble, and salsa. Serve.