Vegan Tofu Breakfast Burritos

Heat olive oil in a 12-inch cast iron skillet over medium heat.

Add the potatoes and cook until tender, about 10-15 minutes.

Stir in the chopped red onion and minced garlic, cooking until the onion is translucent.

Add oregano and mix well.

In a bowl, crumble the extra firm tofu and mix with vegenaise, yellow mustard, cayenne pepper, turmeric, parsley, dill, cilantro, green onions, cherry tomatoes, lime juice, salt, and pepper to create the eggless 'egg' salad.

Warm the spinach tortillas in a separate pan or microwave.

To assemble, place some of the potato mixture and eggless 'egg' salad on each tortilla, then sprinkle with vegan cheddar cheese.

Roll up the tortillas to form burritos.

Equipment Needed

Spice Level:

Dietary