OK, this burrito was to die for . Totally my kind of food. So satisfying, hearty, flavorful, and perfect for breakfast, lunch, or dinner! It would be awesome as a packable for lunches as well. Actually, we loved these so much we are having them again tonight...and I'm already dreaming about it. haha. Hope you enjoy this as much as we did! Happy "mid week" to you all!
with potatoes, bacon, and scrambled "eggs"
For the Potatoes with Bacon:
2 russet potatoes, small dice
2 Tbsp Extra Virgin Olive Oil
1 1/2 tsp sea salt
pinch of black pepper
1/2 package Smart Bacon (vegan bacon) diced
Heat the oil in a skillet. Add the potatoes, salt and pepper, and saute until the potatoes are crispy and browned. Add the bacon the last 2-3 minutes of cooking.
For the Scrambled Tofu:
1 Tbsp. olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1/4 cup chopped carrots
1 red bell pepper, diced
1 (16 ounce) package of extra firm tofu, drained well
1 tsp. Dijon mustard
1 tsp sea salt
1 tsp turmeric
1/4 tsp paprika
Heat the olive oil in a pan. Add the onions and garlic and cook for a few minutes until the onion starts to become translucent. Add the carrots, and bell peppers and cook for a few more minutes to soften slightly. Add the tofu, crumbling it in your fingers as you add it to the pan, along with all of the spices. Cook for about 4-5 minutes.
For the Burritos:
Whole grain tortillas of choice
Potato with bacon
Pico de Gallo or favorite salsa
Gently warm the tortilla. Add a little of the scrambled tofu, potatoes, salsa, and cilantro, roll up and enjoy!!