tofu hash burrito
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FOK Tofu Hash Breakfast burrito

Recipe derived from Forks Over Knives "Big Breakfast Burrito" recipe.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Breakfast
Keyword: sweet potato, tofu
Servings: 4


  • 1 cup peeled and finely chopped sweet potato
  • 1 cup yellow onion
  • 1/2 cup red bell pepper
  • 1 tbsp dried basil
  • 2 tsp ground turmeric
  • 3 cloves minced garlic
  • 1 tsp dried thyme
  • 1 pound extra-firm tofu, crumbled
  • 1/4 cup nutritional yeast
  • pinch sea salt and freshly ground black pepper
  • 2 tbsp taco sauce, divided
  • 4 9-inch whole grain flour tortillas


  • Preheat the oven to 350°F. In a large skillet, cook the sweet potato, onion, and sweet pepper over medium heat for 10 minutes, stirring occasionally, and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  • Add basil, turmeric, garlic, and thyme; cook and stir for 1 minute or until garlic is softened. Stir in the tofu and yeast, and season with salt and black pepper.
  • Spread the mixture into a nonstick 15×10-inch baking pan. Bake 35 minutes or until tofu is lightly browned, turning occasionally.
  • Spoon the tofu mixture and salsa onto each tortilla, just below the center. Fold the bottom edge of the tortilla over the filling. Fold in opposite sides; roll up tortilla.