Tofu Scramble Breakfast Burritos
Learn how to make basic tofu eggs and assemble delicious vegan breakfast burritos!
Servings: 4
Calories: 287kcal
Ingredients
- 1 package extra firm tofu frozen, then thawed
- 1 teaspoon ground turmeric
- 2 teaspoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon Braggs Liquid Aminos or low-sodium soy sauce
- 3-4 cups fresh spinach
- 8 ounces chopped mushrooms
- low-sodium vegetable broth
- 6 whole grain tortillas
Optional Toppings
- salsa
- avocado slices
- fresh cilantro
- non-dairy cheese
Instructions
- Heat a pan over medium heat. Crumble the thawed tofu into the pan; you can use your spatula to break it up further. Add turmeric, nutritional yeast, garlic powder, and Braggs Liquid Aminos. Stir to mix and heat for about 5 minutes, stirring occasionally until heated through.
- While tofu is cooking, heat a second large pan over medium heat and add spinach, mushrooms, and a few tablespoons of vegetable broth. Saute for 4-5 minutes or until spinach has wilted. Add more broth as needed so it doesn't burn.
- To save time, you can add ingredients together in one large pan. I like to keep them separate in case not everyone wants the sautéed vegetables on their burrito.
- Spoon some tofu eggs into a tortilla and top with sauteed vegetables. Top with optional salsa, avocado slices, non-dairy cheese, and or cilantro.
Nutrition
Serving: 0g | Calories: 287kcal | Carbohydrates: 42g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Sodium: 595mg | Potassium: 492mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2110IU | Vitamin C: 6mg | Calcium: 176mg | Iron: 4mg