Description

Bold, flavorful, Southwest tofu scramble with poblano and red peppers, rolled into a burrito with crispy paprika breakfast potatoes. All topped with a smoky, spicy chipotle tahini sauce. A perfect meatless breakfast, or even dinner!

Ingredients

Scale

2 russet potatoes, peeled and cubed

2 tsp paprika

2 tsp each salt and pepper

2 tbs olive oil

1 14oz block extra firm tofu

2 tsp nutritional yeast

1 tsp garlic powder

2 tsp cumin

2 tsp ground turmeric

2 tsp onion powder

1 medium onion, finely diced

2 poblano peppers, diced

2 red peppers, diced

2 jalapenos, sliced

4 large flour tortillas

2 avocados, sliced

3 roma tomatoes, diced

1/2 cup coconut bacon

Chipoltle Tahini Cream

2 limes, juiced

2 tsp cumin

1 tbs adobo sauce from canned chipoltle peppers

2 canned chipoltle peppers

1/2 cup tahini

2 tbs cholula or your favorite hot sauce

Instructions

Start by boiling the potatoes, you want to boil them before frying them because it makes it easier to give them the right consistency. Place the peeled and chopped potatoes into a large pot and fill up to about an inch from the top. Sprinkle with salt and bring to boil. Boil for 15 minute or until they start to soften.
While the potatoes are cooking, start making the tofu. Place the tofu block in a large bowl and crumble it. Add in the nutritional yeast, garlic powder, cumin, turmeric and onion powder and mix it lightly so it does not crumble too small.
Heat 1 tbs of olive oil in a large pan and add in onions, red pepper, poblano pepper, jalapeno peppers and 1 tsp each of the salt and pepper. Sautee on medium high covering it so the peppers get soft. When the peppers are softened, add in the tofu and stir for about 5 more minutes until the tofu is heated and cooked.
When the potatoes are done boiling, drain and rinse them. Add another tablespoon of olive oil into a separate pan, preferably a cast iron skillet if you have one, add the potatoes to the pan and toss in salt, pepper and paprika. Cook for about 8 minutes until the outside of the potatoes start to crisp.
To make the Chipoltle Tahini Cream Sauce add all the ingredients to a small food processor and blend until the peppers are fully chopped and mixed in.
Assemble the burritos! Be careful not to put too may potatoes in them or they will be overstuffed. You can make all the components of these ahead and they heat up great and assemble super quick for an easy weeknight dinner!

Notes

*If my blurb above has not sold you and you are still uneasy about Tofu, or if you have a soy allergy or intolerance, just use all the same spices and make it with eggs.

*For Gluten Free purchase gluten free wraps, or buy corn tortillas and make it into tacos or multiple mini burritos.