Name: Breakfast Tofu Burritos
Prep time: 1 h
Total time: 1 h
Yield: Makes: 12 burritos
Ingredients: 1 bunch kale, leaves only; One 10-ounce (283 g) package cremini mushrooms; 1 large sweet potato, cubed and roasted or steamed; 12 (8-inch or 20 cm) whole-grain tortillas; ½ cup (30 g) nutritional yeast; 1 cup (240 g) hummus or Cashew Queso; Sautéed vegetables (choose one or more to yield 1 to 2 cups/150 to 300 g), such as:; 2 bell peppers, any color; 1 small onion; 12 slices Breakfast Tofu

Preparation info

Makes:
12
burritos

Difficulty
Easy
Ready in
1 hr

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Ingredients

Sautéed vegetables (choose one or more to yield 1 to 2 cups/150 to 300 g), such as:
2 bell peppers, any color

Vegan
Breakfast
Brunch

Method

Drain any excess liquid from the sautéed vegetables. Mix the sautéed vegetables and sweet potatoes together in a bowl with the nutritional yeast.
Set up an assembly line on the counter with the tortillas, hummus, tofu, vegetables, and 12 squares of parchment paper or aluminum foil.
Working one at a time, warm the tortillas. (Microwave them for about 1

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of