Growing up in So Cal, breakfast burritos were a staple on every breakfast menu. Â They are usually burritos filled with eggs, spices, and sometimes rice and beans. Â This one replaces the eggs with tofu and has peppers and onions in it! Â 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. Â When the veggies start to get soft, crumble the tofu and add it in along with all the spices. Â Saute about 4 minutes until veggies are cooked through. Â 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. Â Serve warm with salsa.
