🌱Ingredients
- 1 1/2 cups frozen hash browns (or mashed potatoes)
- 1/2 cup onion, diced
- 3-4 cloves garlic, minced
- 1 small poblano pepper, seeded and diced small
- 1/2 cup diced red bell pepper
- 1/4 cup low-sodium vegetable broth for sautéing
- 1/4 teaspoon turmeric powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 2 tablespoons low sodium tamari sauce
- One 14-ounce block extra-firm tofu, drained and crumbled
- 6 whole wheat tortillas
👩🍳Directions
-
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
-
Place the frozen hash browns on the prepared baking sheet and place in the oven. Bake for 10-15 minutes, until tender and warm but not crispy. Remove hash browns from the oven, keeping the oven heated, and line the baking sheet with new parchment paper.
-
In a skillet over medium-high heat, saute´ the onion, garlic, poblano pepper, and bell pepper in vegetable broth until tender.
-
Mix the dry seasonings until well combined. Stir in the tamari sauce and crumbled tofu. Continue cooking for an additional 5 minutes over low heat.
-
In each tortilla, add 1/2 cup of tofu scramble filling and 1/4 cup of cooked hash browns or mashed potatoes. (Optional: You can also use 1 tablespoon of a plant-based vegan cheese for additional creaminess.)
-
Roll the tortilla into a closed burrito, place on the prepared baking sheet seam-side down, and bake in the oven for 15 minutes. Serve hot.
✏️ Tips & Hints
- You can use whatever vegetables are in season. I have made these burritos with spinach, kale, mushrooms, and tomatoes. They are so customizable that you will find yourself not using a recipe next time.
|
