Breakfast Burrito

Prep Time | 15 Minutes |
Cook Time | 20 Minutes |
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
Ingredients Breakfast Potatoes
Tofu Scramble
Other additions: (Optional)
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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