YOUR SOLIN GENERATED RECIPE
Tofu Scramble Burrito with Roasted Potatoes
Sautéed tofu and roasted potatoes wrapped in a whole wheat tortilla with vibrant spinach and fiber-rich black beans for a savory, nutrient-dense meal.
INGREDIENTS
10 oz firm tofu
0.5 cup red potato
0.25 cup black beans
2 cup fresh spinach
3 tbsp nutritional yeast
0.25 tsp extra virgin olive oil
0.5 whole whole wheat tortilla
0.5 tsp ground turmeric
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F. Toss diced potatoes with a drizzle of oil and salt; roast until golden and crispy, about 20 minutes.
In a non-stick skillet over medium heat, crumble the firm tofu with your hands or a fork.
Stir in turmeric, garlic powder, salt, pepper, and nutritional yeast until the tofu is evenly coated and yellow.
Add the black beans and spinach to the skillet, cooking until the spinach is wilted and the beans are warmed through.
Warm the whole wheat tortilla in a dry pan for 30 seconds per side until pliable.
Layer the roasted potatoes and tofu scramble in the center of the tortilla, fold in the sides, and roll tightly to serve.