Vegan Breakfast Burrito

This Vegan Breakfast Burrito is a hearty, satisfying meal that combines savory tofu scramble, black beans, and fresh vegetables wrapped in a warm tortilla. Perfect for a vibrant brunch, it’s both nutritious and delicious, sure to please everyone at the table.

Ingredients

• Firm tofu - 200 grams
• Black beans - 1 cup (240 grams, canned, rinsed and drained)
• Red bell pepper - 1 medium, diced
• Spinach - 1 cup (30 grams), fresh
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Whole wheat tortillas - 2 large
• Avocado - 1 medium, sliced
• Salsa - for serving

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced onion and bell pepper to the skillet, and sauté until softened, about 5 minutes.
3. Add the minced garlic, cumin, turmeric, salt, and black pepper, and cook for another minute until fragrant.
4. Crumble the firm tofu into the skillet and mix well with the vegetables, cooking for about 5-7 minutes until heated through.
5. Stir in the black beans and fresh spinach, cooking until the spinach wilts, about 2-3 minutes.
6. Warm the whole wheat tortillas in a separate pan or microwave until pliable.
7. Divide the tofu mixture evenly between the two tortillas, add slices of avocado, and roll them up tightly.
8. Serve the burritos with salsa on the side.

Nutrition

• Calories: 380
• Protein: 20 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu and black beans.
• Rich in vitamins and minerals from fresh vegetables and avocado.

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