Crispy Tofu Burritos with Garlic Parsley Potatoes & Tomato Chutney

Ingredients

• 6 oz Yukon Gold potatoes (quartered)
• 2 garlic (peeled and minced)
• 0.25 oz fresh parsley (leaves and tender stems roughly chopped)
• 10 oz organic extra firm tofu (patted dry)
• 2 oz yellow onion
• 0.25 tsp ground turmeric
• 2 oz curly kale
• 2 whole wheat flour tortillas
• 2 oz vegan mayo
• 0.25 cup tomato chutney
• 1.6666666666666667 tbsp olive oil (1 tbsp + 2 tsp)
• 2 tsp vegetable oil
• salt and pepper (to taste)

Steps

1. 1

   Prepare the ingredients: quarter the Yukon Gold potatoes, mince the garlic, roughly chop the parsley, pat the tofu dry, and prepare the onion and kale.

2. 2

   Cook the potatoes: Heat olive oil in a pan and add the quartered potatoes. Cook until tender and golden. Stir in the minced garlic and chopped parsley during the final minutes of cooking. Season with salt and pepper.

3. 3

   Prepare the tofu: Crumble or dice the dried tofu. Heat vegetable oil in a separate skillet. Add the tofu, onion, and ground turmeric. Sauté until the tofu is crispy and the onions are softened.

4. 4

   Wilt the kale: Add the curly kale to the tofu mixture and cook until just wilted.

5. 5

   Assemble the burritos: Warm the whole wheat tortillas. Spread vegan mayo and tomato chutney onto each tortilla. Fill with the crispy tofu mixture and the garlic parsley potatoes.

6. 6

   Roll the tortillas tightly to form burritos and serve immediately.

Notes

The structured data indicates a total time of 40 minutes but lists 0 minutes for cook time; the steps have been inferred based on the ingredient list and dish title as the source provided only an ingredient list without detailed instructions.

Nutrition per serving

• main
• vegan
• vegetarian
• high-protein
• burrito
• tofu
• breakfast
• lunch