| 9 | 25 | 377 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 2 potato | Yukon Gold potato (Medium size) |
| 1 block (12oz) | Tofu, regular, extra firm |
| 1 bunch | Spinach |
| 1/2 avocado(s) | Avocado |
| 1 tsp | Sea Salt |
| 1 tsp | Turmeric, powder |
| 1 tsp | Black pepper |
| 1 tsp | Garlic powder |
| 1 tbsp | Water |
1. Start by cutting the potatoes into small pieces. Heat pan on medium heat with water. Add potatoes and cook until soft and brown.
2. Open tofu blocks and pat dry with a paper towel. Use a fork and push down into the block to shred it apart. Cook in a separate pan on medium heat. Add turmeric, salt, pepper, and garlic powder.
3. When everything is finished cooking, mix everything together and add the spinach at the end so it doesn't wilt.
4. You can either eat this as a scramble or make a breakfast burrito using romaine lettuce leaves.
5. Top with avocado and sour cream.
6. Enjoy :)
Use the leftovers and make another burrito for lunch the next day. Wrap in foil and place in fridge overnight.
| Meat Alternative | 1.2 |
| Vegetables | 7.3 |
