Vegan Burrito Breakfast Wraps
Turmeric, herbs, beans and 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!
Equipment
- We used a Le Creuset 30cm shallow casserole to make the tofu scramble.
Ingredients
For the tofu scramble:
- Olive oil
- 1 onion – finely diced
- 2 cloves garlic – minced
- 1 tsp turmeric
- ½ tsp chilli flakes
- 1 block firm tofu
- 1 can black beans 400g, drained
- 1 tbsp soy sauce
- 1 tsp tahini
- A handful coriander – roughly chopped
- A handful parsley roughly chopped
For the wraps:
- 4 wraps
- A handful of baby spinach
- 1 NZ avocado sliced
- Sweet chilli sauce – to serve
- 1 pot natural coconut yoghurt
Instructions
- 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!
Tried this recipe?Let us know how it was!
