Tofu Scramble Breakfast Burrito

Ingredients

• 14 oz firm tofu (drained and crumbled for scramble)
• 0.5 tsp turmeric (for color)
• 0.5 cup black beans (cooked or canned, drained)
• 1 cup kale (chopped)
• 2 garlic (cloves, minced)
• 1 tbsp chipotle peppers in adobo (minced, for the spread)
• 2 tbsp peanut butter (creamy, for the spread)
• 1 tomato (diced)
• 0.5 avocado (sliced)
• 2 tortillas (large flour tortillas)
• 1 tbsp oil (for sautéing and grilling)

Steps

1. 1

   Prepare the smoky chipotle peanut spread by combining the chipotle peppers and peanut butter (and a splash of water or lime juice if needed to reach spreading consistency).

2. 2

   Crumble the firm tofu into a pan over medium heat with a little oil.

3. 3

   Season the tofu with turmeric (for color) and other desired seasonings, sautéing until the texture resembles scrambled eggs.

4. 4

   In a separate pan or the same pan, sauté the chopped kale and minced garlic until the kale is wilted and fragrant.

5. 5

   Warm the black beans.

6. 6

   Lay out the tortillas and apply a layer of the chipotle peanut spread.

7. 7

   Layer the tofu scramble, black beans, sautéed kale, diced fresh tomato, and avocado slices onto the tortillas.

8. 8

   Wrap the burritos tightly.

9. 9

   Place the burritos on a grill or hot skillet for a few minutes until the tortilla is golden and crisp on the outside.

Notes

The author emphasizes the pairing of black beans, kale, and garlic for protein and flavor. The chipotle peanut spread is inspired by a restaurant salsa and provides a smoky richness without using dairy.

Nutrition per serving

• vegan
• breakfast
• burrito
• high-protein
• plant-based
• tofu
• healthy