Breakfast burrito

If you like burritos this is the perfect breakfast burrito. So satisfying and savory! With tofu and potatoes! In this recipe there is no Ingredients measure. And I will show you how to do it in the

Air fryer and oven.

Shopping list:

Extra firm Tofu

Spinach or mixed greens

Tortilla wrap (your preference. I prefer Whole wheat)

Egg salt (kala namak) optional but highly recommended

Vegan mayo

Mustard (I used French dijon mustard)

Rosemary

Smoke paprika

Onion powder

Garlic powder

1 or 2 Yukon potatoes

Vegan butter

Cornstarch (if you are going to use the oven instead of an air fryer)

Mineral salt and black pepper

For the tofu air fryer method:

Cut 2 slices of tofu in cubes, drain water excess.

Placed them in a freezer bag and add the smoke paprika, egg salt (maybe for about 1/4 teaspoon), onion powder and garlic. Toss them and set aside.

In the meantime cut your potatoes in little cubes. In a skillet add 1 teaspoon of vegan butter, add onion powder, garlic powder mineral salt or sea salt to taste, black pepper to taste and rosemary. Sauteed your potatoes until golden or browned in medium high temperature. Add 1 or 2 tablespoons of water cover and let the potatoes cook in medium low temperature for a few more minutes.

Ok, now that your potatoes are in the skillet cook the tofu in the air fryer at 390F degrees for 12 minutes. If you want them more crispy cooked them for 15 minutes.

Then assemble your burrito! For the burrito add a little bit of mayo and mustard to the tortilla and then the rest of the ingredients and enjoy.

Tofu oven method:

Pre heat the oven at 400 F degrees

Drain the tofu and transfer the tofu cubes to a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed. Place the tofu cubes onto a lined baking sheet (remember to add parchment paper) and bake for 15 minutes, then remove the baking sheet from the oven, and flip each of the tofu cubes, that way to cook evenly on the other side. Bake for 15 minutes or until golden brown and crispy!

For the burritos grill marks after you assemble your burrito use a George foreman or Panini, if you don't have any of those don't worry put them in a skillet 2 or 3 minutes each side and you will have the perfect breakfast burrito!

If you like my recipe please tag me in social media #veganndelicious, left me a comment here!

Enjoy!

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