Growing up in So Cal, breakfast burritos were a staple on every breakfast menu. They are usually burritos filled with eggs, spices, and sometimes rice and beans. This one replaces the eggs with tofu and has peppers and onions in it! I featured this recipe in my Dasani Water Ecommunity video for National Breakfast Month.
Vegan Breakfast Burrito
Serves 4
What you’ll need:
1 red bell pepper, diced
1 onion, diced
2 cloves of garlic, chopped
15 oz. (1 package) of firm tofu, drained
1 tbsp. chili powder
1/4 tsp. crushed red pepper (more or less depending on how spicy you like it)
1/4 tsp. dried oregano
1/2 tsp. paprika
1 tsp. cumin
salt and pepper to taste
4 tortillas
Optional:
salsa
rice
beans
avocado
vegan cheese
What you’ll do:
In a large frying pan saute the red pepper, onion, and garlic in a drizzle of oil, I think I used cooking spray for this. When the veggies start to get soft, crumble the tofu and add it in along with all the spices. Saute about 4 minutes until veggies are cooked through. Taste and adjust the spice as necessary.
On a work surface, lay out your tortilla and fill with the tofu mixture and any of the other optional fillings. Serve warm with salsa.
