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Breakfast Burrito

Dietician Amit Shah
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Ingredients
  

Breakfast Potatoes

  • ½ Sweet Potato
  • 1 tsp Oil
  • 3/4 tsp Garlic powder
  • 2 cloves Minced
  • 1/2 tsp smoked paprika/Red Chilli Powder
  • 1/2 tsp Thyme or Rosemary or both
  • 1/2 tsp salt

Tofu Scramble

  • 50 Gms Firm Tofu
  • 1/2 tsp Ground Turmeric
  • 1/3 tsp Salt
  • 1/2 tsp Freshly ground black pepper
  • 1/4 tsp Black Salt Kala namak, Indian Sulphur black salt

Other additions: (Optional)

  • 2 cups Baby spinach or greens of choice
  • 1/2 cup Sliced onion
  • 1/2 Cup Chopped tomato
  • Sriracha hot sauce, other dressing or chutneys

Instructions
 

  • Add boiled sweet potatoes and 1/4 cup water to a skillet.
  • Add oil, garlic powder/minced garlic, onion powder smoked paprika, thyme or rosemary,
    salt and toss to coat. You can also add finely chopped peppers or other veggies at this point
  • Toss well to coat. Cover and cook for 2-3 mins or until cooked to preference. Add a dash
    of black pepper and Remove from pan.

Tofu Scramble

  • Lightly squeeze the tofu between paper towels to remove excess flowing water, then
    crumble into a bowl.
  • To the same pan (after removing potatoes), add the crumbled tofu, turmeric, salt, and
    half the black pepper and mix well. Cover and cook for 3 to 4 mins. Mix in kala namak and more black pepper and set aside

Assemble the burrito

  • Heat a Healthy Tortilla ( Website Recipe) or A wholewheat roti
  • Add layers of spinach, tofu scramble, breakfast potatoes. Then add some chopped
    tomato, onion & Add some salt, and a drizzle of sriracha or hot sauce or salsa.
  • Roll the burrito by folding one side over the filling, then folding the sides in. continue to
    tuck and roll while holding the sides in.
    When ready to serve heat a skillet or a grill and cook the burrito until golden on most sides and serve. This helps seal the wraps and makes them more compact and easier to eat