Eggless Breakfast Burritos

Boil potatoes, onion, and carrot in a medium pot until tender. Save about 1/3 cup of water from the veggie boil.

Transfer veggies and water into a high speed blender or food processor. Add in the rest of your ingredients and blend until creamy. Taste and add extra seasonings if necessary.

Chop potatoes, season with garlic powder and black pepper, and throw them into an air fryer for about 15-20 minutes or bake them in a 425 degree oven for 25 minutes.

Use a tofu press to drain liquid or dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

While tofu is draining, chop veggies (except for potatoes), and warm a large skillet over medium heat. Once hot, line your pan with 1/4 cup water or veggie broth. Add veggies, season, and stir. Cook until softened – about 5 minutes.

Unwrap tofu and use a fork or your hands to crumble into bite-sized pieces. Sprinkle your tofu into the pan and sauté for about 5-7 minutes, or until tofu is slightly browned.

Take your tortillas and layer them with your tofu mixture, potatoes, and cheese sauce.

Grill your finished burritos to seal edges or just roll up and eat.