Ingredients

• 2.5 cups of cubed cooked russet potato

• ¾ cup chopped fresh tomato

• 1 cup chopped onion

• 1 firm block of tofu

• 1 cup chopped green onion

• ½ cup chopped red bell pepper

• 2 tablespoons coconut oil

• 1-tablespoon vegan butter

• 1 tsp salt

• 1 tsp. paprika

• ½ tsp black pepper

• ½ tsp garlic powder

• 1 tsp tamari or soy sauce

• 1-tablespoon nutritional yeast

• ¾ tsp turmeric powder

Method

In a large non stick pot or cast iron skillet heat 2 tablespoons of coconut oil on medium heat add potatoes, chopped bell pepper, and onion. Cook on medium high heat for 5-10 min until potatoes start to get crispy and onions are translucent.

Crumble in the tofu and add all seasonings and the 1-tablespoon of vegan butter, mix well to combine and cook additional 2-3 mins. When ingredients are well combine add the fresh chopped tomato and green onion, mix and then turn off heat.

Prepare a large tortilla and begin to add filling, can add any condiments or cheese at this point. Roll up burrito and enjoy.