Tofu Scramble and Black Bean Breakfast Burrito
This healthy Tofu Scramble and Black Bean Breakfast Burrito will jump start your day. Make it ahead of time for busy mornings!
Servings: 6
Calories: 288kcal
Ingredients
- 14 ounces firm tofu
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 clove garlic minced
- 1 teaspoon chopped serrano pepper ½ pepper
- 1 cup chopped red pepper
- 15 ounce can of black beans
- 1 teaspoon cumin
- ¼ teaspoon cayenne powder
- ¼ teaspoon chili powder
- ¼ teaspoon turmeric
- Salt and pepper
- 1 cup quartered cherry tomatoes or chopped tomato
- 2 cups spinach
- 6 gluten free tortillas
Instructions
- Drain and press the tofu. If you don't have a tofu press you can place the tofu in between a clean kitchen towel. Place a heavy object like a cast iron skillet on top. Press for 15 minutes.
- Heat olive oil in a pan and add chopped onions. Cook until translucent.
- Add minced garlic. Cook for 30 seconds longer.
- Crumble the tofu and add to the onions. Cook for about 5 minutes, until starting to brown.
- Add serrano pepper and red pepper. Cook until crisp tender.
- Add black beans, spices, tomatoes and spinach. Cook until the spinach is wilted.
- Place tofu scramble on a tortilla. Fold over sides of tortilla and roll away from you making a tight burrito. If you fill the tortillas with too much mixture, it will be harder to roll.
- Serve with vegan sour cream, salsa or guacamole.
Video
Notes
The tofu scramble will last 5 days in an airtight container. If you want to make it ahead of time, you could wrap it in foil and eat it within a couple of days.
Nutrition
Calories: 288kcal | Carbohydrates: 39g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Sodium: 223mg | Potassium: 509mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1980IU | Vitamin C: 40.2mg | Calcium: 157mg | Iron: 4mg
