New Mexico Breakfast Burritos with Tofu Scramble
Ingredients: Frozen hash browns, Tofu, Cumin, Turmeric, Soy sauce · 45 min cook time · 450kcal · ~₩18,700
Ingredients
500g Frozen hash browns, 1block Tofu, 1tsp Cumin, 1tsp Turmeric, 2tbsp Soy sauce, 2tbsp Water, 1pinch Salt, 1pinch Pepper, 2tbsp Oil, 3stalks Scallions, 7count Tortillas, 100g Cheese, 100g Hatch green chiles, 1cup Salsa
Instructions
1. Cook frozen hash browns until real crispy. Avoid touching them too much while cooking.
2. Press one block of tofu to extract as much water as possible using paper towels. Cut crosswise.
3. Combine cumin, turmeric, soy sauce, and a little water to dilute. This mixture will color the tofu.
4. Heat oil in a skillet until water dances on it. Season with salt and pepper.
5. Add tofu to the skillet and break it up. Add scallions and cook until it resembles scrambled eggs.
6. Lay hash browns in a line on a tortilla, then add cheese, tofu scramble, and Hatch green chiles.
7. Roll the burrito tightly. If making ahead, wrap in parchment paper for easy reheating.
8. Serve with salsa. For meal prep, store burritos and reheat from the freezer or fridge.
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