First, cut the potato into small, ½-inch pieces. In a bowl, mix the potato pieces with 1 teaspoon of olive oil, and a pinch of salt.
Next, turn on toaster oven to 400 degrees F. Spread the cut-up potato pieces on a tray with some space in-between.
Bake the potato pieces for 20 minutes, turning halfway. Meanwhile, set a non-stick pan on a stovetop. Set heat to high.
Add oil and crumble the tofu directly into the pan and toss around with the oil.
Combine tofu with turmeric, nutritional yeast, and a pinch of salt.
Cook the tofu for about 8 minutes. Then, throw in a handful of spinach, then, cook for another minute, or until wilted.
Once done, set aside the tofu scramble into a bowl. In the same pan, add a bit more oil. Add the soyrizo and cook for about 5 minutes, or what is indicated on the package. Set aside.
How To Assemble Burrito
First, layout the tortilla on a microwavable safe dish. Warm it up for a few 5-10 seconds, until warm.
Next, add a small layer of tofu scramble, soyrizo, beans, potatoes, your choice of sauce.
Fold the burrito. Finally, cut a burrito in half. Serve.
Notes
Use whatever sauce you like. I just went for whatever I had in my kitchen. You’ll want something like salsa, hummus, plain Greek yogurt, or guacamole to give some wetness and/or fats to the burrito.
If you don’t know how to properly fold a burrito, check out thishandy article.
I cooked my potatoes in a toaster oven because I was just making this for me. But feel free to use a regular oven.
When roasting the potato, be sure to leave some space between each piece to prevent from steaming.
Be sure to drain and rinse the beans prior to adding them to your burrito.