In my last post, I told you about one on my favorite breakfast to replace eggs: Tofu scramble. I wanted to add today that you can use this recipe to make breakfast burritos! This dish will fool any meat eater! Super filling and delicious, you will impress your guests with this vegan wrap. You can use your left over of tofu scramble to make your roll, or start from scratch. Add some home fries and dairy free cheese to make your burrito even more delicious.
– ¼ brick of firm Tofu, well pressed and crumbled
– 1 potato, diced
– 1 Tomato, diced
– ½ Onion, diced
– 1 Garlic clove, minced
– 4-5 sliced Mushroom
– ½ cup diced Red bell Pepper
– 1 handful Cashew nuts
– 3 Tbs Nutritional Yeast
– Hot pepper flakes
– Turmeric, Paprika, cumin, to taste
– Sea salt and ground pepper, to taste
– Romaine leaves or sprouts
– Tortillas (whole wheat)
1- In a pan, fry the potato in extra virgin olive oil. When brown, add onion. Stir for 2 minutes.
2- Add the garlic, mushroom, red pepper. Cook for 5 minutes.
3- In a blender, mix the cashews with 1 cup of spring water.
4- When the veggies are cooked, add tomato, tofu, cashew milk, nutritional yeast, and spices. Stir and cook for 5 minutes.
5- On a tortilla, place 1-2 scoops of the tofu scramble. Roll with lettuce or sunflower sprouts, and serve!
You could add some vegan cheese like Daiya Mozzarella or cheddar. You could also add some raw tomato or hot sauce. The choice is yours.