Vegan Breakfast Burrito
Breakfast burrito with scrambled tofu, chipotle mayonnaise, avocado, and pickled onion.
Equipment
- Pan
- Spatula
- Cutting board
Ingredients
Scrambled Tofu
- 300 Gram Firm tofu Crumbled with a fork
- 3 Tbsp. Plant milk of choice
- 1-2 Tbsp. Olive oil
- 4 Champignon mushrooms Sliced
- 1 Tbsp. Garlic powder
- 1 Tsp Black Indian salt
- 1 Tsp Black pepper
- 1 Tsp Tumeric powder
- 2 Tbsp. Fresh cilantro Chopped
Assembling
- 2 Whole wheat tortillas
- 1-2 Tbsp. Vegan chipotle mayo by 'Follow your heart' or any spread of a choice
- 4 Tbsp. Red pickled onions
- 6 Thin tomato slices
- 1 Avocado Sliced
Instructions
Scrambled Tofu
- Heat some oil in a pan and lightly fry the mushrooms and tofu, as the mushrooms absorb oil quickly, add a little more at a time if needed.
- Add the plant milk and mix well. It will soften the crumbled tofu and give it the texture of a scrambled egg.
- Add the spices, stir and check the flavors. Fix if necessary. At this point, you can add vegan grated mozzarella if you want it more cheesy :)
- Turn off the heat, add chopped coriander, and mix it in.
Assembling
- Place the tortilla on a surface or cutting board, and spread in the center vegan chipotle mayo or other spread you like.
- Scoop about 3-4 tablespoons of the scrambled tofu and arrange evenly in the center to make it easy to roll.
- Place over the scrambled eggs in the following order: 3 slices of tomato, 4 slices of avocado, and 2 tablespoons of pickled onion.
- Roll the burrito: Step one: Lift the end of the burrito in front of you and fold over the scrambled eggs with the toppings.
- Step Two: Fold the edges to the right and left towards the inside of the burrito.
- Step three: Complete the burrito roll and secure it with a little pressure on your hands so that the filling won't escape out.
- To get a crispy burrito, heat a non-stick pan over medium heat without oil, unless you want to. Place the burrito to roast for 3-4 minutes on each side until happy. Enjoy!