SCRAMBLED TOFU BREAKFAST BURRITOS
The ultimate weekend brunch. Packed with scrambled tofu, smoky black beans and all the extras. It's completely delicious!
Ingredients
- 2 tbsp olive oil
- 1 red pepper finely chopped
- 400 g can black beans drained & rinsed
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 garlic clove minced
- 75 ml passata
- 2 handfuls spinach
- 280 g extra-firm tofu
- 1 tbsp nutritional yeast
- ½ tsp ground turmeric
- 50 ml milk (I use oat milk)
- sea salt & freshly ground black pepper
- to serve: soft tortillas, sliced avocado, fresh coriander, sriracha
Instructions
-
Heat a large frying pan over a medium heat and add half the olive oil. Once hot, add the red pepper and black beans, season and fry for 6-8 minutes, or until the pepper is nice and soft. Next, add the smoked paprika, cumin, minced garlic and a good pinch of salt and fry for a further minute or so. Stir through the passata and spinach, until the spinach has wilted, then taste and adjust the seasoning, if needed. Keep warm over a low heat whilst you prepare the tofu.
-
Remove your tofu from the pack and dry it with a tea towel. Chop it into chunks, then use your fingers to crumble it into small pieces. Heat the remaining olive oil in another frying pan set over a medium heat. Once hot, add the tofu and cook for 3-4 minutes, stirring occasionally, until any water from the tofu has evaporated. Add the nutritional yeast, turmeric and a generous amount of salt and pepper. Cook for a further 5 minutes, until combined and golden, then stir through the milk to loosen the consistency.
-
Warm your tortillas either in the oven or for 15 seconds in the microwave. Top with the black bean mixture, scrambled tofu, avocado, a drizzle of sriracha and a sprinkling of fresh coriander. Finish with a crack of black pepper before rolling and serving warm.
Need more vegan breakfast ideas? Try my Crushed Peas On Toast!
Leave a Reply