It's the satisfying breakfast you need after a workout!
🍞 2 cups southwest tofu scramble
🫓 2 tortillas, burrito size
🥔 2 medium potatoes, cubed
🛢️ 1 tsp olive oil (optional)
🍅 1 cup cherry tomatoes, halved
1 tbsp ranch dressing
🌿 1 tbsp fresh parsley, chopped
🧂 salt to your taste
Make the southwest tofu scramble, meanwhile preheat oven to 400 degrees F (200 C). Toss the cubed potatoes in oil (optional) and salt, spread them out on a lined baking sheet, bake for 20 minutes or until crispy. Assemble the two burritos by equally adding portions of the southwest tofu scramble, potatoes, cherry tomatoes, and ranch dressing. Roll the burrito and place seam side down. You can heat it in a non-stick pan on all sides until golden. It will keep in an airtight container in the refrigerator for a week, or in the freezer for one month.