Its a vegan burrito

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Name: Vegan Burrito
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Vegan
Ingredients: 14 oz tofu firm; 8 oz enchilada sauce; 1 cup roasted cashews salted; 1/2 cup medium spicy chunky salsa; 1/4 cup nutritional yeast; 1 lime juice; 1/2 teaspooon salt; 8 tortillas large; 3 medium russet potatoes peeled and diced; 1 large sweet potato peeled and diced; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 teaspoon dried thyme; 1 teaspoon pepper; 1/4 cup olive oil; 1 medium onion diced; 5 cloves garlic finely diced

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INGREDIENTS

14 oz tofu ; firm
8 oz enchilada sauce
1 cup roasted cashews ; salted
1/2 cup medium spicy chunky salsa
1/4 cup nutritional yeast
1 lime juice
1/2 teaspooon salt
8 tortillas ; large
3 medium russet potatoes ; peeled and diced
1 large sweet potato ; peeled and diced
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon pepper
1/4 cup olive oil
1 medium onion ; diced
5 cloves garlic ; finely diced

Servings

INSTRUCTIONS

1. Combine diced potatoes with spices and 1/4 cup of olive oil, mix well. Bake in a glass casserole dish at 450 degrees for 40-50 minutes, checking and stirring every 20 minutes, until crispy.

2. Use a spatula to unstick potatoes from the pan each time you stir.

3. In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth.

4. Drain tofu and pat dry.

5. Sautee onion, garlic, 1 teaspoon of olive oil, and a sprinkle of sea salt and pepper in a skillet. Cook for 5-8 minutes or until browned.

6. Once potatoes are crispy, remove from oven and stir in the garlic and onion skillet mixture until combined and set aside.

7. Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture.

8. Heat tofu to medium high and add the sauce from the blender, lime juice, and salt.

9. Cook tofu for 10-15 minutes, or until tofu starts to become a little less soft.

10. Assemble burritos using the tofu, chopped cilantro, and then a scoop of hash.

11. Serve immediately or freeze.

NOTES

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Vegan Burrito

14 oz tofu firm
8 oz enchilada sauce
1 cup roasted cashews salted
1/2 cup medium spicy chunky salsa
1/4 cup nutritional yeast
1 lime juice
1/2 teaspooon salt
8 tortillas large
3 medium russet potatoes peeled and diced
1 large sweet potato peeled and diced
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon pepper
1/4 cup olive oil
1 medium onion diced
5 cloves garlic finely diced

1. Combine diced potatoes with spices and 1/4 cup of olive oil, mix well. Bake in a glass casserole dish at 450 degrees for 40-50 minutes, checking and stirring every 20 minutes, until crispy.
2. Use a spatula to unstick potatoes from the pan each time you stir.
3. In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth.
4. Drain tofu and pat dry.
5. Sautee onion, garlic, 1 teaspoon of olive oil, and a sprinkle of sea salt and pepper in a skillet. Cook for 5-8 minutes or until browned.
6. Once potatoes are crispy, remove from oven and stir in the garlic and onion skillet mixture until combined and set aside.
7. Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture.
8. Heat tofu to medium high and add the sauce from the blender, lime juice, and salt.
9. Cook tofu for 10-15 minutes, or until tofu starts to become a little less soft.
10. Assemble burritos using the tofu, chopped cilantro, and then a scoop of hash.
11. Serve immediately or freeze.

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Nutrition

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Serving Size: 1 Serving (382g)
Recipe Makes: 8 Servings

Calories: 627
Calories from Fat: 145 (23%)

Amt Per Serving		% DV

	Total Fat 16.1g	21 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 4.6g
Cholesterol 0mg		0 %
Sodium 360.8mg		12 %
Potassium 1083.4mg		29 %
Total Carbohydrate 106.8g		31 %
	Dietary Fiber 15.1g	60 %
	Sugars, other 91.7g
Protein 21.1g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 627

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