Vegan Breakfast Burrito

Ingredients

• Olive Oil (1 tsp)
• Potatoes (0.75 cup, diced)
• Tofu (0.5 cup)
• Turmeric (0.25 tsp)
• Garlic Powder (0.25 tsp)
• Salt (0.25 tsp)
• Almond Milk (30 g)
• Tortilla (1 tortilla (approx 7-8" dia))
• Avocado (0.25 avocado, NS as to Florida or California)
• Spinach (0.25 cup, fresh)
• Salsa (1 tbsp)

Instructions

1. Heat oil in a non-stick pan over medium heat, place diced potato into pan. Cook for approximately 5 minutes then add one tablespoon of water and cover to steam for 10 more minutes.
2. Once potatoes are cooked place on plate to the side. Heat more oil in non-stick pan and add crumbled tofu, turmeric, garlic powder and salt. Cook for approximately 3 minutes then add tablespoon of almond milk, stir to combine.
3. Lay tortilla on plate and add potatoes, scramble mixture, avocado, and salsa. Serve and enjoy.