Vegan Tofu Breakfast Burritos

Breakfast burritos lightened up: crumbled tofu is flavored with cumin, coriander, onion, garlic, and nutritional yeast on corn tortillas.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 256 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

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.

Step 3

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.

Step 4

Place tortillas in the preheated oven and bake until pliable and slightly browned, about 5 minutes.

Step 5

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.

Step 6

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.