Tofu and vegetable burrito recipe
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Tofu and vegetable burrito recipe

There are numerous strategies to maintain good health while avoiding meat. For your protein requirements, tofu is a fantastic, adaptable substitute that goes well with practically anything. The traditional Mexican burrito gives us a great starting point for combining all of our favourite components into a convenient container. This vegetarian tortilla filled with tofu and vegetables is loaded with flavour, spice, and all the necessary nutrients.

Tofu and vegetable burrito tips

You can eat your tofu as you like, but we’ve improved its appearance by giving it a scrambled egg appearance. Along with the other veggies, the turmeric employed is not just for aesthetic purposes but is also highly beneficial to your health. Along with the eggplant and spinach, the essential iron powerhouse, red onions offer some crunch and flavour. This nutritious meal can be served for breakfast, lunch, or dinner because it is all wrapped up in a toasted tortilla.

Try this tofu and vegetable burrito if you’re searching for a meal that is suitable for vegans and vegetarians at any time of the day. On-the-go spicy and healthy meal.

Tofu and vegetable burrito recipe

Tofu and vegetable burrito recipe

Source: Christine Burger

Course: Breakfast

Cuisine: Global

Difficulty: Easy

Prep time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

 

A vegan breakfast burrito packed made with tofu.

 

Ingredients

  • 90 g tofu (plain is my personal preference)

  • aubergine (3 slices cut 1cm thick each)

  • 1 small red onion (diced)

  • 1 handful fresh spinach leaves (baby spinach recommended)

  • 1 Pinch fresh chives

INGREDIENTS – TOFU

  • 1 tsp Dijon Mustard

  • 1 tsp turmeric

  • 1 tsp salt

  • 1 tsp pepper

INGREDIENTS – AUBERGINE

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp paprika

  • 3 tbsp Olive oil

  • tortilla wrap (26cm or 30 cm)

  • 1 tbsp B Well Creamy Mayo (or any vegan alternative)

Method – AUBERGINE

  • Slice three 1cm thick slices from the aubergine.
  • Dust with salt on both sides and set to the side for 10 minutes.
  • Heat a frying pan to medium to high heat. Once warm, add some oil to the pan.
  • Sprinkle aubergine with paprika and fry until both sides are golden brown. Add half of the dished onion to the pan. Fry until onions are translucent.
  • Remove from heat and keep to the side.

METHOD – MOCK SCRAMBLED EGG

  • In a bowl, mash up the block of tofu into chunks roughly 1cm big.
  • Combine Dijon mustard, turmeric, salt and pepper and mix well until evenly distributed.
  • Heat a frying pan to medium heat. Once the pan is warm, add about a table spoon of oil to the pan and add your tofu.
  • Evenly fry your tofu for about 5 minutes. Cook it like its actually scrambled eggs
  • Remove from heat.

METHOD – ASSEMBLY

  • Microwave tortilla for 20 seconds to warm it up. Add tbsp of mayo to the center and spread .
  • On top of the mayo add your fresh spinach and onions
  • Add your 3 slices of aubergine and onions
  • Add your tofu scramble. Add salt and pepper to taste. finish with a fresh chives on top.
  • To Roll: take 1 end of the wrap and fold it over about a third of the filling and secure it there. Then take the side of the wrap closest to you and roll it over the filling as tight as you can without tearing the tortilla.
  • Grab a plate and enjoy.

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