Grammy's Kitchen · Burritos · Vegan Tofu Breakfast Burritos
One of 111 burritos recipes we measured
from www.jocooks.com
16 cooks on www.jocooks.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 0% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoon olive oil |
| 680 g | 1 1/2 pound potatoes (cut into small pieces) |
| 150 g | 1 red onion (chopped) |
| 6 g | 2 cloves garlic (minced) |
| 1 g | 1 teaspoon oregano |
| 200 g | 8 spinach tortillas (gluten free) |
| 57 g | 2 ounce vegan cheddar cheese (shredded) |
| 340 g | 12 ounce tofu (extra firm) |
| 1/3 cup vegenaise | |
| 13 g | 1 tablespoon yellow mustard |
| 1 g | 1/4 teaspoon cayenne pepper |
| 2 g | 1 teaspoon turmeric |
| 12 g | 2 tablespoon fresh parsley (chopped) |
| 6 g | 1 tablespoon dill (chopped) |
| 12 g | 2 tablespoon fresh cilantro (chopped) |
| 300 g | 2 green onions (chopped) |
| 242 g | 1 cup cherry tomatoes (chopped) |
| 15 g | 1 tablespoon lime juice |
| salt and pepper to taste | |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon pepper (or to taste) |
Method: 4 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made this many times. It’s my go-to recipe for a delicious healthy lunch, always popular with my family! Great for lunch on the go too. I normally wrap the burritos in kitchen paper and heat in the oven (but equally tasty and satisfying cold).” — a cook, 5.0★
“These look great, Jo. I think tofu gets a bad rap sometimes, but it's truly a blank canvas and can absorb and accentuate its accompanying flavors. I fell in love with it with sofritas.” — a cook, 5.0★