Fructose Free Vegan Breakfast Burrito
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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
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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)
- 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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