Vegan Breakfast Burrito With Tofu Scramble  Breakfast  369 reads

Vegan Breakfast Burrito With T

2 medium poblano chiles (6 oz.)
1 (14-oz.) pkg. firm tofu, drained and patted dry
2 tablespoons olive oil
3/4 teaspoon fine sea salt
2 teaspoons nutritional yeast
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 ripe avocado, sliced
1/2 cup fresh or jarred salsa
4 (8-in.) whole-wheat tortillas, warmed

Preheat oven to broil with oven rack 4 inches from heat. Broil poblanos on a sheet pan, turning occasionally, until charred on all sides, about 5 minutes. Let poblanos cool slightly, about 5 minutes. Remove and discard stems, skin, and seeds; thinly slice poblanos.

Using a fork, mash tofu in a bowl until mostly crumbled with some larger pieces remaining.

Heat oil in a large skillet over medium-high. Add tofu and salt, and cook, stirring often, until some liquid evaporates, about 3 minutes. Add nutritional yeast, turmeric, and cumin, and cook, stirring often, until fragrant, about 2 minutes.

Divide tofu mixture, poblanos, avocado, and salsa among tortillas, placing filling in center of each tortilla. Fold sides and bottom edge of tortilla over filling, and roll up.

serves 4

Rating 2.90/5
Rating: 2.9/5 (63 votes)
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