Vegan Breakfast Burrito
Easy to prepare and the sauce adds a nice touch!
TOFU/SEITAN
1 12- ounce (340 g) package firm or extra-firm tofu, crumbled or chorizo seitan
1 tsp oil or 1 Tbsp (15 ml) water
3 cloves garlic, minced
SAUCE
1 Tbsp (15 g) hummus or cashew cream
1/2 tsp chili powder
1/2 tsp cumin
1 tsp nutritional yeast
1/4 tsp sea salt
optional: pinch cayenne pepper
1/4 cup (15 g) minced parsley
TOFU/SEITAN
1 12- ounce (340 g) package firm or extra-firm tofu, crumbled or chorizo seitan
1 tsp oil or 1 Tbsp (15 ml) water
3 cloves garlic, minced
SAUCE
1 Tbsp (15 g) hummus or cashew cream
1/2 tsp chili powder
1/2 tsp cumin
1 tsp nutritional yeast
1/4 tsp sea salt
optional: pinch cayenne pepper
1/4 cup (15 g) minced parsley
1-3 tbsp water
FILLINGS
Tortillas
Avocado
Roasted potatoes (or cubed, cold baked potatoes roasted in a little oil)
Tomatoes
- Scramble the tofu in oil and garlic. OR heat the chorizo seitan.
- Mix hummus, chili powder, cumin, nutritional yeast, and salt together. OR use 1 tbsp cashew cream. Add 1-3 tbsp water -- enough to make it pourable. Then add the parsley. If making tofu, add it to the pan and cook until lightly browned, 3 to 5 minutes. If using seitan, reserve it to drizzle over the seitan.
- Spread half an avocado on the tortilla. Add the tofu/seitan. Add potatoes, tomato slices, and any other fillings you crave. Drizzle with sauce. Wrap and enjoy!
