1containerfirm organic tofudrained and rinsed. No pressing necessary.
1/2 tspground turmeric
2avocadospeel and seed removed
115 oz canfat-free refried beansor whole beans, drained and rinsed
6green onionssliced including most of the green
sea salt and pepperto taste
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Saute the onions in a small amount of water in a non-stick pan over medium heat.
When onions are mostly soft, crumble the tofu into the pan and add the turmeric. Salt & pepper to taste and stir to combine. The mixture should turn yellow from the spices and begin to look like eggs.
Heat the refried beans in a small pan over medium heat, stirring so they don't stick. If you're using whole beans, you can mash them a little or us as is
Wrap the tortillas in a moist paper towel and microwave for a few minutes. Or, use foil and heat in a 300°F oven for about 10 minutes.
Assemble: Keep the other tortillas wrapped, lay one tortilla on a plate or cutting board. Using a spoon or knife, smear refried beans down the center of the tortilla, leaving about an inch on one end. Or, for whole beans, add about 1/4 cup to the center.
Top with 1/4 of the tofu scramble (or less depending on the size of your tortilla).
Sprinkle 1/4 of the green onion on top with 1/3 of the sliced avocado and a little salsa and/or hot sauce depending on your preference.
Top with store-bought vegan sour cream or make your own.
Fold up the bottom of the tortilla and then fold in the 2 sides, leaving one end open. Serve with extra salsa, hot sauce and sour cream.
Salsa, hot sauce, & salt/pepper not included in nutrition label[nutrition-label]
Breakfast Burrito with Tofu Scramble
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.