VEGAN TOFU BREAKFAST BURRITOS

Vegan Tofu Breakfast Burritos image

Provided by redbetsy

Time 1h10m

Yield 8

Number Of Ingredients 12

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3 tablespoons olive oil, divided
4 potatoes, diced
salt and ground black pepper to taste
2 yellow onion, chopped, divided
2 cloves garlic, minced, or more to taste
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ cup water
¼ cup nutritional yeast
1 (16 ounce) package extra-firm tofu
8 (6 inch) corn tortillas

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes to the hot oil and season with salt and pepper. Cook without stirring until edges have started to brown, about 5 minutes. Toss potatoes and cook, stirring occasionally, until tender, about 15 minutes more. Add 1 chopped onion to the pan in the last 5 minutes.
Heat 1 tablespoon oil in a separate skillet over medium-high heat. Add remaining chopped onion. Cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 2 minutes more. Stir in chili powder, cumin, and coriander. Cook and stir to coat, about 1 minute. Pour water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Place tortillas in the preheated oven and bake until pliable and slightly browned, about 5 minutes.
Crumble tofu into the skillet with the onion-garlic mixture. Cook, stirring occasionally, until hot and coated with spices, about 15 minutes. Add nutritional yeast.
Place a tortilla on a plate and add 1/4 cup cooked potatoes and 1/4 cup tofu mixture to the center. Roll up to make a burrito. Repeat with remaining potatoes, tofu, and tortillas.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 36.1 g, Fat 9.1 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 1.3 g, Sodium 51.9 mg, Sugar 2.5 g