Vegan Burrito Breakfast Wraps
Turmericy, herby, beany tofu scramble served with creamy avocado slices, baby spinach, coconut yoghurt and a drizzle of sweet chilli all rolled up in fresh hot wrap. The perfect brekkie to satisfy the whole family, veggies and all!
Prep Time: 15 minutes Cook time: 15 minutes Serves: 4
For the tofu scramble
1 onion – finely diced
2 cloves garlic – minced
1 tsp turmeric
½ tsp chilli flakes
1 block firm tofu
1 can (400g) black beans – drained
1 tbsp soy sauc e ( we love Kikkoman)
1 tsp tahini
A handful coriander – roughly chopped
A handful parsley roughly chopped
For the wraps
4 wraps ( we love Giannis)
A handful of baby spinach
1 avocado – sliced ( We love New Zealand Avocado)
Sweet chilli sauce – to serve ( we love Lee Kum Kee)
1 pot natural coconut yoghurt
We used a hallow casserole to make the tofu scramble. Le Creuset 30cm s
Heat a large casserole dish over medium heat. Add the oil and sauté the onion until it’s soft and cooked through, about 5 to 6 minutes.
Add the garlic, tumeric and chilli and cook for two minutes.
Crumble the tofu directly into the pan with your hands, so it’s broken up quite thoroughly.
Add the canned drained black beans and drizzle over the tahini and soy sauce. Continue to fry for a further 3-5 minutes
Finally, add the herbs.
Heat the wraps, spread one side with natural coconut yoghurt and a drizzle of sweet chilli.
Top with baby spinach, tofu scramble and avocado. Wrap, roll and devour!