Crispy Potato Breakfast Burrito
This is the breakfast burrito of my dreams! The key is to dice the potatoes small, and to cook them until they’re extra crispy.
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Cooking tools:
- Pot
- Stove
- Colander
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Fork
- Mixing bowl
Ingredients
- 4 Potatoes (about 1 lb), peeled & diced small
- Avocado Oil for Pan Frying
- 1-2 Tbsp Dried Thyme
- 1-2 Tbsp Vegan Butter
- Salt
- Pepper
- 1/2 Package of Medium Firm Tofu
- 1 Tsp Ground Tumeric
- 1 Tsp Garlic Powder
- 2 Tbsp Salsa (I used store bought)
- 3 Cloves of Garlic,minced
- Cooking Oil of Choice
- 1/2 Small Yellow or White Onion, thinly sliced
- 1 Bell Pepper or Poblano Pepper, thinly sliced
- Flour Tortillas (gluten free optional)
- Vegan Sour Cream or Cashew Crema
- Avocado
- Juice of 1/2 a Lemon
- Salsa or Hot Sauce of Choice
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