Anti Inflammatory Vegan Breakfast Burrito
Total time35 min
Prep time15 min
Cook time20 min
5.0(14)
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Learn more →Ingredients
4 servings
For the tofu scramble
- 1 block (14 oz) extra-firm tofu
- 2 tbsp olive oil, divided
- ½ tsp turmeric
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 tbsp nutritional yeast
- 1 tbsp tamari
- ¼ tsp black salt (kala namak) (optional)
For the vegetables
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp ground cumin
- salt and pepper, to taste
For assembly
- 4 large flour tortillas (10-inch)
Chef's tipWarm briefly before folding to improve flexibility. - 2 medium avocados, sliced or mashed
- ½ cup salsa
For serving
- hot sauce, to taste (optional)
- fresh cilantro, roughly chopped (optional)
Instructions
- 1
Drain and press the tofu for at least 5 minutes, then crumble it into rough, irregular pieces roughly the size of scrambled egg curds.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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