Vegan Breakfast Burrito

La Tortilla Low Carb Tortillas- Large
1 Block of Extra Firm Tofu
1 Cup chopped Red Bell Pepper
1 Cup chopped Green Bell Pepper
1 Cup chopped Onion
1 Medium Red Potato, chopped
1 Cup cooked Spinach
1/4 Cup Veggie Broth
1 Tbls Soy Sauce
1 Tbls Olive Oil
Tumeric
Cumin
Oregano

Squeeze water out of tofu and crumble it into a hot pan with about 1/2 Tbls Olive Oil. Saute until most of water has cooked off tofu and it starts to get golden brown. Add soy sauce, veggie broth, and spices to the tofu and continue to cook until most liquid has cooked off. Remove tofu from pan and add last 1/2 Tbls of Oil. Add the potatoes first and cook until almost soft. Add peppers and onions and saute until all vegetables are cooked through. Add tofu back to pan and add the spinach. Place 1/4 of the tofu/veggie mixture in each tortilla and roll into a burrito. Now you have a high protein vegan breakfast on the go!

Serving Size: Makes 4 Burritos

Number of Servings: 4

Recipe submitted by SparkPeople user SARAHJLUCEY.