Tofu Scramble Burrito
When I first looked into a tofu scramble I was honestly looking for a scrambled egg substitute. I was looking for a new way to make a breakfast wrap because when I ate meat, I loved breakfast wraps stuffed with turkey sausage, eggs and cheese. A couple months ago I wasn't eating breakfast most days and I was starting to feel run down. (You can learn all about that part of my life here, "What I Ate To Lose 60 Pounds".
So I was searching all over the place for a tofu scramble recipe that would suite my needs, I like spicy foods and I like foods that taste how they are supposed to. So I looked at a few good recipes that had awesome reviews and good comments, I came across a Southwest Scramble, so I took a few things from here and a few things from there and made my own scramble that, I think, tastes like how it should! If you guys could try this, let me know down in the comments, that would be awesome! Let's get started.
To start this recipe, take your 8 oz brick of tofu, cut it in half and press it between paper towels for about 15 minutes to absorb the moisture. (You may want to change the paper towels after 5 minutes, they get wet fast!)
After that's done, I suggest mixing together the spices that will be going over the scramble when it's almost done, this way, it is done and you don't have to worry about it. Here I have 2 heaping tbsp nutritional yeast, 1/2 tsp pink himalayan salt, 1 tsp garlic, 1 tsp cumin powder, 1/4 tsp cayenne pepper and 1/4 tsp turmeric and I just mixed it together with a whisk or a fork or whatever you have laying around!
Next, let's chop vegetables! You will need 1/2 a chopped bell pepper, 1 cup sliced mushrooms, and 1 small onion, diced.
Break up the tofu with a fork and make it look "scrambled" and then add it to a hot pan with a little oil (I like to use Coconut Oil) and cook for a bit until almost all the moisture is out of it.
Add the peppers, mushrooms and onions and cook down until the veggies are soft then add 2 cups of spinach.
Add the seasoning over the top and stir until combined. (The tofu should turn into a yellow "egg" colour).
Once it is cooked, transfer into another container and add your 1/4 cup of daiya mozzarella cheese, stir to combine and melt cheese.
Lay out your wrap, add sour cream, lettuce, tofu scramble, salsa and sriracha, (or whatever you like on your burrito) roll it up and enjoy! Mike and I like to grill these with a sandwich press, this could be an option for you. We also like to serve these with a side of breakfast potatoes most days.
Tofu Scramble Burrito
Prep Time: 20 minutes Cook time: 20 minutes Total Time: 40 minutes
Ingredients Scramble 8 oz tofu, firm 1/2 bell pepper, chopped 1 cup mushrooms, sliced 1 small onion, diced 2 cups spinach 1/4 cup Daiya mozzarella shreds
Seasoning 2 heaping tbsp nutritional yeast 1/2 tsp Himalayan pink salt 1 tsp garlic powder 1 tsp cumin powder 1/4 tsp cayenne pepper 1/4 tsp turmeric
Burrito Any kind of tortilla you like (we use white or spinach Chopped lettuce Vegan sour cream (I use tofutti) Salsa Sriracha
Directions Seasoning: Mix and set aside Scramble: 1. take your tofu, cut it in half and press it between paper towels for about 15 minutes 2. next, chop the bell pepper, mushrooms, and onion 3. break up the tofu with a fork and make it look "scrambled" 4. add it to a hot pan with a little oil and cook for a bit until almost all the moisture is out of it 5. add the veggies and cook down until they are soft then add spinach 6. add the seasoning over the top and stir until combined 7. continue cooking until spinach is wilted, remove from heat 8. put the scramble in a container and add cheese, stir to combine and melt 9. Lay out your wrap, add sour cream, lettuce, tofu scramble, salsa and sriracha, (or whatever you like on your burrito) roll it up and enjoy! * you could grill these with a sandwich press * you could also serve them with a side of breakfast potatoes
