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Breakfast Burritos

  • Hearty
  • Make ahead
  • Breakfasts

Prep Time: 15 minutes
Cook Time: 30 minutes

Cooking time

8 servings (2 sets)

Serve sizes

3 / 5

Nutritional value

SERVINGS 4 people
Print out Ingredients and Instructions Print
Equipment Required
  • Knife and cutting board
  • Foil
  • Sautee Pan

Ingredients

  • 1- 14oz packaged tofu, extra-firm, drained
  • 1 onion diced
  • 1 4 oz can green chilis
  • 3 gloves garlic, chopped
  • 1.5 cups spinach, chopped
  • 1 cup potato, diced (any variety)
  • 2 tsp. Chili powder
  • 1 tsp salt
  • 2 tsp cumin
  • 8 whole-wheat flour tortilla

Preperation instructions

  • Drain the tofu.  Wrap tofu in several paper towels.  Place in the sink or shallow dish and place a heavy object, such as a large pot on top.  Let set for 15 minutes to drain the tofu.
  • In a large skillet,heat a tablespoon or olive oil in the pan. Add the diced onion and cook 5-7 minutes, until translucent.  Add in garlic and green chilis, cook for 2 minutes.
  • Add potato and cook for 10-15 minutes or until potato is tender. Crumble the tofu in the pan and continue to cook for an additional 5 minutes.
  • Add in the spices and cook for 3-5 minutes. Add in the spinach and cook until wilted.
  • Remove from heat.  Divide the filling evenly between 8 tortillas. Fold each tortilla up in a burrito and wrap in foil.
  • Can be stored in the refrigerator for a week or the freezer up to 3 months. When eating from the freezer, defrost and then heat in the oven for 15 minutes.

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