Mexican Baked Potato Roll with Tofurkey Bacon, Scrambled Eggs, and Avocado

A delightful twist on the classic bacon, egg, and cheese roll, this Mexican-inspired version features savory plant-based bacon, fluffy scrambled tofu, and creamy avocado, all served in a warm potato roll.

⏱️ 15 minutes Prep Time
🍳 10 minutes Cook Time
🍽️ 2 Servings
🎯 Easy Difficulty
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Nutrition Facts

Per serving

480Calories
20gProtein
24gFat

Ingredients

For 2 servings

  • 2 large potato rolls
  • 4 slices of Tofurkey Bacon
  • 1 cup firm tofu, crumbled
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • 1/2 avocado, sliced
  • Salt and pepper to taste
  • Cilantro for garnish
  • Salsa for serving

Instructions

Follow these steps for perfect results

  1. In a skillet over medium heat, cook the Tofurkey bacon until crispy, about 4-5 minutes. Remove and set aside.
  2. In the same skillet, add the crumbled tofu, turmeric, smoked paprika, nutritional yeast, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until heated through.
  3. While the tofu is cooking, slice the potato rolls in half and lightly toast them in a toaster or on a skillet until golden.
  4. Assemble each roll by layering the tofu mixture, crispy Tofurkey bacon, and avocado slices.
  5. Garnish with fresh cilantro and serve with salsa on the side.

Health Benefits

Nutritional advantages of this recipe

  • Calories: 480
  • Protein: 20g
  • Fat: 24g