Scrambled Tofu Breakfast Burrito
This scrambled tofu breakfast burrito is filling, savory, easy to make, and healthy! And It tastes even better than one with real eggs.
Ingredients
- 8 oz Tofu Scrambled
- 1 tbsp Vegan Butter melted
- ¼ tsp Black Salt
- ¼ tsp Turmeric
- ½ tsp Garlic Powder
- ¼ tsp Black Pepper or to taste
- ¼ tsp Salt or to taste
- 2 tbsp Vegan Mayonnaise
- ¼ cup Plant-Based Milk
- 2 Tortillas burrito-size
- 1 oz Arugula
- 1 Avocado medium, sliced
- 4 Cherry Tomatoes diced
- ¼ cup Vegan Feta Cheese Crumbles
- sprinkle Salt
- sprinkle Black Pepper
Instructions
- In a medium-size mixing bowl, mix together tofu, butter, black salt, turmeric, garlic powder, black pepper and salt.
- Heat a skillet over medium heat. Add tofu and sauté for 5 minutes. Add vegan mayonnaise and plant-based milk to the tofu mixture and sauté for another 5 minutes. Remove from heat and set aside.
- Laying tortilla flat, place half of the arugula, avocado, tomatoes, scrambled tofu and feta cheese in the center. Sprinkle salt and pepper and invert the left and right-hand sides and roll it up. Dab water on edges to seal the wrap.
- Heat a flat pan over medium heat, spread some grease and place the burrito in the middle, Flip occasionally until all sides are golden brown. Remove from heat and repeat with the second tortilla.
- Cut burritos in half and serve hot.
Notes
*Note: Use gluten-free tortillas to make this recipe gluten-free.