Name: Scrambled Tofu Breakfast Burrito (30 minutes!)
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4 (burritos)
Ingredients: 1 12-ounce package firm or extra-firm tofu*; 1 tsp oil ((or 1 Tbsp (15 ml) water)); 3 cloves garlic ((minced)); 1 Tbsp hummus (store-bought or DIY); 1/2 tsp chili powder; 1/2 tsp cumin; 1 tsp nutritional yeast; 1/4 tsp sea salt; 1 pinch cayenne pepper ((optional)); 1/4 cup minced parsley; 5 whole baby potatoes ((chopped into bite-size pieces)); 1 medium red bell pepper ((thinly sliced)); 1 tsp oil ((or 1 Tbsp (15 ml) water)); 1 pinch sea salt; 1/2 tsp ground cumin; 1/2 tsp chili powder ((not ground chili)); 2 cups chopped kale; 3-4 large flour or gluten-free tortillas ((ensure vegan friendly - I like TJ’s brand)); 1 medium ripe avocado ((chopped or mashed)); Cilantro; Chunky red or green salsa or hot sauce