Scrambled Burrito Recipes

TOFU SCRAMBLE BREAKFAST BURRITO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Add the potatoes to a baking sheet with a drizzle of olive oil, the paprika, oregano, ½ teaspoon of garlic powder, salt, and pepper and toss until well coated.
• Bake for 20 minutes, flipping halfway through, until the potatoes are tender.
• Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, crumble the block of tofu into the pan until it resembles the consistency of scrambled eggs, being careful not to over-crumble because it will continue to break apart as you cook. Cook for 4-5 minutes, until the tofu is slightly golden.
• Add the soy sauce, nutritional yeast, the remaining 2½ teaspoons garlic powder, the onion powder, turmeric, salt, and pepper and stir until well combined. Add the tomatoes and cook for 4-5 minutes, until the tomatoes become slightly wrinkled. Add the spinach and cook until wilted, 3-4 minutes.
• To assemble a burrito, add ¼ of the tofu scramble, ¼ of the potatoes, some avocado, and hot sauce to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
• Enjoy!

SCRAMBLED BURRITO

Steps:

• 1. Preheat the oven to 350°F. Wrap the tortillas in foil and warm them in the oven.
• 2. Whisk the eggs, milk, salt, pepper, and 1 tablespoon of cilantro in a bowl. Melt butter in a large nonstick skillet over medium-low heat. Add eggs and cook, stirring, until just fi rm. Add avocado; cook until done (1 1/2 minutes total).
• 3. Spoon eggs down center of each tortilla. Top with cheese and sour cream. Fold tortilla. Sprinkle with remaining cilantro.