Tofu Scramble Breakfast Burrito
The ultimate vegan breakfast from Louise Kelly of I'm a Little Vegan blog.
4 people
15 minutes
10 minutes
Ingredients
- 400 g Black Beans drained and rinsed
- 100 ml Coconut Milk or soy cream
- 1 tsp Garlic Powder
- 1 tsp Ground Turmeric
- 3 tbsp Maple Syrup
- 150 g Mushrooms button mushrooms, sliced
- 2 tbsp Nutritional Yeast Flakes
- 1 pinch Pepper
- 1 pinch Salt
- 250 g SuperValu Baby Spinach
- 1 handfull SuperValu Fresh Chives finely chopped
- 4 - SuperValu Tortilla Wraps
- 2 tbsp Sweet Chilli Sauce
- 500 g Tofu
- 150 fillets Violife Grated Mozzarella
Method
1. To make the tofu scramble, crumble the tofu into a hot frying pan. Add the spinach, mushrooms, sun-dried tomatoes, coconut milk or soy cream, maple syrup, nutritional yeast flakes, garlic powder and turmeric and cook until heated through, then add the vegan mozzarella.
2. As the cheese begins to melt, use a potato masher to achieve the scramble consistency. Adjust the seasoning with salt and pepper.
3. In a separate saucepan, warm the black beans with the sweet chilli sauce and chives.
4. To serve, warm the tortillas. Fill each tortilla with the tofu scramble, then top with the beans. Leave as an open burrito or roll up tightly and cut in half on the diagonal.
BEAN COUNTER TIP:
You can swap the tofu for mashed chickpeas or butter beans here instead. It’s always good to have a few tins of these to hand for quick protein-rich vegan dishes.
