Breakfast Burrito
Tofu takes on the morning with a little turmeric for colour and a little black salt to give it that “eggy” flavour. Toss in some of your favourite veggies, lightly cooked, wrap it all in a warm tortilla and enjoy! Serve with a side of hashbrowns or some sauteed baby potatoes and you have a wonderful breakfast or brunch!
| Servings | Prep Time |
| 2servings | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 2large soft tortilla shells
- 1/2package extra firm tofurinsed
- 1/8teaspoon tumeric
- 1/8teaspoon black saltYou can find this in any Asian shops. It smells like eggs!
- 1/2 sweet onionchopped
- 1/2 sweet yellow pepperchopped
- 1/2 sweet orange pepperchopped
- 4-6 stalks asparagus
- 6-8 cherry tomatoesoptional but delicious
- 4-6 mushroomsoptional
- salt and pepper to taste
Instructions
- In a bowl, crumble your tofu and add the black salt and turmeric. Add a little salt and pepper to taste.
- Heat a frying pan with a little oil or vegan butter.
- Fry your onion until it is translucent but not brown.
- Add in your chopped peppers and asparagus, chopped into bite-sized pieces. Make sure there are no tough end pieces!
- Cook until veggies are tender and then add your crumbled tofu “eggs”. Cook until all is warm and tasty.Adjust salt and pepper to taste.
- While it is cooking, warm a dry frying pan. Use it to warm your tortillas just before serving.
- Put your veggie/tofu mixture in the tortilla, chop the cherry tomatoes in half and sprinkle them over your filling. Roll up and plate with a side of sauteed potatoes and/or mushrooms cooked up with a little fresh dill. Enjoy!
Recipe Notes
Thanks to my daughter, Laura, for introducing me me to using tofu this way. I don’t miss scrambled eggs any more! A side of sweet baby potatoes, fried up with some mushrooms and some fresh dill, makes this a very tasty and satisfying meal!
