A delicious plant-based brekkie burrito made with the best vegan scrambled eggs. Packed with protein, it’s great for lunch or dinner too!
These breakfast burritos are so simple, yet packed with so many incredible flavours. If you’ve tried a vegan tofu scramble before and not been convinced, this one will change your mind! The recipe includes another plant-based magician – black sulphurous salt – which turns your plain tofu into an egg-flavoured dream. Add a dash of turmeric for colour and cashew butter for creaminess, and you’ve got the best scrambled ‘eggs’ meal. Wrap it up in a wholemeal wrap with avocado, tomato and some greens, and this is brekkie (or lunch) sorted.
Tofu is such a healthful food, an incredible source of complete protein with good quantities of all the essential amino acids you need to build and maintain muscle and cellular structure. It’s also a great source of calcium. The key is to treat it like you would chicken – bland on its own, but add some spices, salt, pepper – and it’s like a chameleon that can take on whatever flavours you want!
Ingredients
Eggy Tofu Scramble
- 1 Tbsp coconut oil (optional)
- 275g tofu
- 1 Tbsp nutritional yeast
- 1 tsp turmeric
- ¾ 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
- ½ avocado, sliced
- 1 spring onion, finely sliced
- handful baby spinach
Method
- 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.
- 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!
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 instead of becoming too crumbly or dry.
For more of Buffy’s plant-based recipe ideas try cookingschool.begoodorganics.com
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