High Protein Vegan Breakfast Burrito
- 1 package extra-firm tofu, rinsed and pressed
- 1 tsp extra virgin olive oil
- 3 garlic cloves
- 2 cups diced sweet onion (about 1 medium)
- 1 cup diced potato (~115 grams or half a medium potato)
- 1.5 cups sliced crimini mushrooms (150 grams or about 9 mushrooms)
- 1/4 cup nutritional yeast
- 3-4 tbsp minced fresh basil
- 2 tbsp minced fresh parsley
- 1-1.5 tbsp fresh lemon juice
- 3/4 tsp kosher salt (or to taste) + black pepper
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Basil, fresh (3 tbsp)
- Crimini mushrooms (1 1/2 cups)
- Parsley, fresh (2 tbsp)
- Potato (~115 grams or half a medium potato) (1 cup)
- Sweet onion (2 cups)
- Cooking & Baking
- Garlic cloves (3)
- Kosher salt (3/4 tsp)
- Nutritional yeast (1/4 cup)
- Olive oil, extra virgin (1 tsp)
- Drinks
- Lemon juice, fresh (1 tbsp)
- Refrigerated
- Tofu, extra-firm (1 package)
Preparation
Read recipe preparation on ohsheglows.com
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Recipe Stats
Published February 23, 2012 (1 year ago).
62 people saved this recipe.
