An easy and flavorful tofu scramble is the filling in this vegan breakfast burrito. The tofu so closely resembles scrambled eggs it’s hard to tell at first glance it’s not actually eggs. Seasoned with ground turmeric, cumin, and nutritional yeast, the tofu cooks into a tasty filling. Make sure to drain the tofu and press on it with paper towels to remove as much moisture as possible. Enjoy this vegan breakfast burrito stuffed with a tofu scramble at home or even on the go. Wrapped in foil or parchment paper it’s a great option for those mornings on the run.
2 medium poblano chiles (6 oz.)
1 (14-oz.) pkg. firm tofu, drained and patted dry
2 tablespoons olive oil
¾ teaspoon fine sea salt
2 teaspoons nutritional yeast
½ teaspoon ground turmeric
½ teaspoon ground cumin
1 ripe avocado, sliced
½ cup fresh or jarred salsa
4 (8-in.) whole-wheat tortillas, warmed
Sat fat 4g
How to Make It
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.
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