PB Breakfast Burritos
Yield: 8
Calories: 239.6kcal
Cost: $$
Equipment
- Saute Pan
- Spatula
- Heavy pot
- blender
- Spatula
Materials
- 14 oz extra firm tofu
- 8 oz enchilada sauce
- 1 cup roasted salted cashews
- ½ cup salsa medium-spicy and chunky
- ¼ cup nutritional yeast
- 1 lime juiced (place whole in microwave for 25 seconds before juicing)
- ½ tsp sea salt
- 8 flour tortillas large
- cilantro rough chopped
Instructions
- Make one batch of simple vegan breakfast hash according to instructions
- In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth
- Place something heavy on top of tofu in a pan to drain and pat dry after a few minutes
- Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture
- Add the the sauce from the blender with lime juice, and salt to the crumbled tofu
- Cook tofu further on medium for 10 - 15 minutes, or until tofu starts to become a little less soft
- Assemble burritos using the tofu, chopped cilantro, and then a scoop of vegan breakfast hash
- Serve immediately or freeze for later
- To freeze the burritos, wrap each one in foil then place in a freezer ziploc bag in the freezer. To reheat, remove from foil and place on a microwave safe plate. Heat until hot throughout (2 - 3 minutes)
Nutrition
Calories: 239.6kcal | Carbohydrates: 26.86g | Protein: 10.16g | Fat: 10.99g | Saturated Fat: 2.21g | Polyunsaturated Fat: 2.32g | Monounsaturated Fat: 5.91g | Sodium: 852.52mg | Potassium: 301.44mg | Fiber: 2.61g | Sugar: 5.34g | Vitamin A: 271.28IU | Vitamin C: 3.31mg | Calcium: 62.62mg | Iron: 2.98mg
