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Vegan Breakfast Burrito Recipe with Tofu Scramble, Spiced Potatoes
Ingredients
  • subheading: Breakfast Potatoes:
  • 2 medium potatoes
  • ¼ cup ( 59.15 ml) water or broth
  • 1 tsp oil
  • ¾ tsp ( 0.75 tsp) garlic powder or 2 cloves minced
  • ¼ tsp ( 0.25 tsp) onion powder
  • ½ tsp ( 0.5 tsp) smoked paprika
  • ½ tsp ( 0.5 tsp) thyme or rosemary or both
  • ½ tsp ( 0.5 tsp) salt
  • subheading: Tofu Scramble:
  • 14 oz firm tofu
  • ½ tsp ( 0.5 tsp) ground turmeric
  • ⅓ tsp ( 0.33 tsp) salt
  • ½ tsp ( 0.5 tsp) freshly ground black pepper
  • ¼ tsp ( 0.25 tsp) black salt (kala namak, Indian Sulphur black salt)
  • subheading: Other additions:
  • 2 cups ( 60 g) baby spinach or greens of choice
  • ½ cup ( 80 g) sliced onion
  • ½ cup ( 74.5 g) chopped tomato
  • subheading: pepitas or seeds or nuts:
  • subheading: Sriracha hot sauce, other dressing or chutneys:
  • 4 large tortillas or 8 tacos
Steps
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