Vegan Tofu Breakfast Burritos

Vegan Tofu Breakfast Burritos
from Jo Cooks

You need 19 Ingredients
Showing 2 out of 4 Steps
  1. In a large bowl crumble up the tofu using your hands. Add the remaining ingredients for the eggless egg salad and stir well. Adjust seasoning with salt and pepper as necessary. Also if you prefer a creamier eggless egg salad add additional vegenaise.
  2. In a large skillet heat the olive oil over medium-high heat. Add the potato cubes and cook for about 7 minutes. Do not stir often, so that the potatoes get a nice golden crust. Add the red onion, garlic and oregano and cook for another 7 minutes or until the potatoes are fork tender. Season with salt and pepper as necessary. I also garnished mine with a bit of parsley but this step is optional.

Jo Cooks

I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.

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