Bangin' Breakfast Burrito
A delicious plant-based brekkie burrito made with the best vegan scrambled eggs - packed with protein, it's great for lunch or dinner too!
Servings 2
Calories 547kcal
Ingredients
Eggy Tofu Scramble
- 1 tbsp coconut oil (optional)
- 275 g tofu
- 1 tbsp nutritional yeast
- 1 tsp turmeric
- 3/4 tsp black volcanic salt
- dash plant-based milk
- 1 tbsp cashew butter (optional)
To Serve
- 2 wholemeal wraps
- 2 tbsp cashew aioli
- 2 tbsp tomato relish
- 1 tomato , sliced
- 1/2 avocado , sliced
- 1 spring onion , finely sliced
- handful baby spinach
Instructions
Eggy Tofu Scramble
- Melt coconut oil in the pan (or use a good non-stick pan and skip the oil). Crumble the tofu into the pan using your hands, add nutritional yeast, turmeric, and black salt, and fry until lightly golden. Stir through the plant-based milk and cashew butter (if using) so it's creamy, then take off the heat.
To Serve
- Spread the wraps with aioli and relish, then top with eggy tofu scramble, tomato, avocado, spring onion, and baby spinach. Fold the sides in, squish the fillings down, then roll up into a burrito. Slice in half and enjoy!
Video
Notes
- If you have a good non-stick pan you can totally get away with cooking this scrambled vegan eggy mix without oil. A cast iron pan in contrast will definitely need the extra lubrication.
- The cashew butter is optional, but makes the scramble creamy, moist, and helps it stick together rather than it becoming too crumbly or dry.
Nutrition
Serving: 2g | Calories: 547kcal | Carbohydrates: 43g | Protein: 22g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 5mg | Sodium: 595mg | Potassium: 563mg | Fiber: 10g | Sugar: 5g | Vitamin A: 671IU | Vitamin C: 15mg | Calcium: 276mg | Iron: 5mg