1. Prepare vegetarian filling: Heat the olive oil in a large skillet over medium heat. Add the diced peppers, red onion, and zucchini. Fry until vegetables are soft. Mix cherry tomatoes and spinach. Cook until spinach wilts. Season with salt, pepper, cumin, paprika, and garlic powder. Mix well and set aside. 2. Tofu mixture: In another pan, crumble the firm tofu and fry over medium heat. Add nutritional yeast, turmeric powder (for color), salt and pepper. Cook until the tofu is fully heated and has the consistency of scrambled eggs. Put aside. 3. Assemble the Breakfast Burrito: Heat the tortillas in a dry pan or in the microwave for about 20 seconds. Place a generous spoonful of vegetable filling in the center of each tortilla. Place a portion of scrambled tofu on top of the vegetables. Sprinkle the topping with grated cheese. If desired, add salsa or hot sauce for extra heat. Spread avocado slices and fresh coriander on top. 4. Roll up and serve: Fold the sides of the tortilla over the filling, then fold the bottom up and roll up tightly. Place the burrito, seam side down, on a serving plate. Optionally, you can reheat the finished burrito in a pan to get a crispy crust Serve a delicious vegetarian breakfast burrito with extra salsa or your favorite toppings.
Combine with fresh fruit or a refreshing cocktail for a complete and energizing breakfast.
These breakfast burritos are not only delicious but also packed with a variety of vegetables and plant-based proteins, ensuring a nutritious and filling start to the day. Adjust ingredients and quantities to suit your preferences and dietary needs
Ingredients
Instructions
Notes
