Vegan Breakfast Burritos with Tofu Scramble
Ingredients
Tofu scramble
- 1 tbsp olive oil
- 8 oz firm tofu
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp miso paste
- 1/4 tsp turmeric (optional, for color)
- 3 tbsp nutritional yeast
- 1/2 tsp salt
- 3 tbsp dairy-free milk
- 1/4 tsp pepper
Wrap fillings
- tortillas
- baby spinach
- black beans
- tomatoes
- avocado slices
- vegan sour cream
- hot sauce
Preparation
Drain the tofu and pat it dry with a paper towel.
Heat olive oil in a pan over medium heat.
Crumble the tofu into the pan and add garlic powder, onion powder, miso paste, turmeric, nutritional yeast, salt, dairy-free milk, and pepper.
Mix everything and cook for 5-10 minutes, stirring occasionally, until the tofu is golden brown, then remove from heat.
Spread vegan sour cream on a tortilla.
Add baby spinach, tofu scramble, black beans, tomatoes, and avocado slices.
Top with more vegan sour cream and hot sauce.
Roll the burrito tightly.
Heat the burrito in a pan or panini press until golden brown on both sides.
Slice and serve.
Tips
This recipe makes about 4 medium-sized or 6 smaller burritos.
Enjoy with additional toppings like breakfast potatoes, tomatoes, avocado, or other preferences.
