Tofu Scramble Breakfast Burrito
Tofu scramble is delicious on its own, but put it in a sprouted wrap with spinach, and BAM! You’ve got a nutritious and yummy breakfast burrito. It is both flavourful and mouth watering, packed with plant based protein! You can wrap it up and take it on the go with you.
I like to add a little bit of chipotle vegenaise to it but it is not necessary if you don’t have any on hand!
makes enough for 6-8 wraps.
- 1 package Firm Tofu, organic and NON GMO
- 1 small Onion, diced small
- 1 Red Pepper, diced small
- 1 Green Pepper, diced small
- 1 cup Mushrooms, diced small
- 1/2 tsp Salt
- 1/2 tsp Turmeric
- 1 tsp Cumin
- 1/4 tsp Smoked Paprika
- 1 tsp Oregano
- 2 tsp Sambal or Sriracha
- 3/4 cup Tomato Sauce or Salsa, I use tomato sauce
- 2 tbsp Nutritional Yeast
- 1 tbsp Avocado Oil or Olive Oil
- 6 Sprouted Wraps, Silver Hills or Ezekiel brand
- 2 cups Spinach
- Chipotle Vegenaise Spread, optional
Put oil in pan on medium heat. Saute onion and peppers until soft, about 5 minutes.
Add mushrooms and cook for another five minutes.
Crumble tofu into pan. Add Spices and mix well.
Add tomato sauce or salsa. Increase heat to medium high to brown a bit. Stir often. Stir in sambal or sriracha and add nutritional yeast.
Stir for another 2 minutes on medium heat.
Let tofu scramble cool for about 5 minutes.
Spread chipotle spread on sprouted wrap, add a handful of spinach and top with 1/2 cup (or more) of tofu scramble.
Close sides over filling and roll tightly. Cut in half and serve!
The tofu scramble is delicious on its own. I like to leave some leftover to have on its own during the week.