Prep time: 5 minutes, Cook time: 7 minutes, Serves 2
2 cups water
2 small Yukon Gold potatoes, cut into 1-inch (2.5 cm) chunks
2 tbsps. extra-virgin olive oil
10 ounces (283 g) firm organic tofu, drained and crumbled
½ tsp. ground turmeric
2 tbsps. nutritional yeast
½ tsp. sea salt
Pinch of freshly ground black pepper
¼ cup unsweetened plant-based milk
2 flour tortillas, warmed
½ avocado, sliced
1 cup fresh baby spinach or arugula
¼ cup salsa
Pour the water into the Instant Pot and insert a steamer basket. Put the potato chunks in the steamer basket. Secure the lid.
Select the Manual mode and set the cooking time for 2 minutes at High Pressure. When the timer beeps, perform a quick pressure release.
Carefully remove the lid and steamer basket. Pour the water out of the Instant Pot and wipe it dry.
Press the Sauté button on the Instant Pot and heat the olive oil until very hot. Add the potatoes and sauté for about 3 minutes, flipping occasionally, until crisp on the outside.
Remove the potatoes from the pot and set aside on a plate. Add the crumbled tofu, turmeric, nutritional yeast, salt, and pepper to the pot, and sauté for 1 to 2 minutes.
For a softer scramble, you can add the milk and simmer until warm and the milk has evaporated and absorbed. Assemble the burritos: Place the potatoes and tofu scramble onto the tortillas.
Top with equal portions of avocado, baby spinach, and salsa. Roll into burritos and serve immediately.