Plant-Powered Breakfast Burrito

Listen. 

If you need to call these "tacos" to justify eating 4 of them, I get it. I've been there. 

This life is hard to master, but if there's one thing I'm certain of its that there's nothing more satisfying than a hot pile of deliciousness wrapped tightly inside a stretchy carbilicious blanket. 

This foil-wrapped fave is a big week night go-to for our family as of late. Something about working 9-5 only to be greeted by a traffic jam and a tiny human yelling unsavory insults from across the room just really gets our breakfast-for-dinner wheels a-turnin'.

Are we broken people for eating the same meal twice a day? Perhaps. But are we nourished as the dickens while doing it? You bet your bottom dollar, compadres. 

Borrow our kryptanite. I dare you.  

Prep time: 25 miN

Cook time: 10 min

Total time: 35 min

serves: 4

Ingredients:

For the Tofu Scramble​

  • 1 Tbsp avocado oil

  • 1/2 yellow onion, chopped

  • 1/4 tsp sea salt

  • 1 pack organic firm or extra-firm tofu

  • 1/2 tsp garlic powder

  • 1/2 tsp turmeric

  • 1 tsp curry powder

  • 1/4 cup nutritional yeast

  • 2 Tbsp soy sauce (or sub gluten-free tamari)

  • fresh cracked black pepper, to taste

Additional Ingredients:

  • vegetable add-ins of choice: broccolini, kale, cherry tomatoes, shiitake mushrooms, etc.

  • sprouted wheat or whole grain tortillas

  • 2 sweet potatoes, sliced in cubes

  • 1 can black beans, drained and rinsed

  • 1-2 handfuls of spinach or baby kale

  • sliced avocado, for serving

  • Trader Joe's Pepita Salsa (or the salsa of your choosing), for serving

Directions:

Begin by slicing the sweet potatoes into small cubes, topping with a bit of avocado oil, salt and pepper and roasting at 400 degrees F for 25 minutes or until fork-tender.

 

In the mean time, remove the tofu from its packaging and drain out the excess water. 

Heat a tablespoon of avocado oil in a large skillet over medium heat. Once warm, add in chopped yellow onion and saute for 5 minutes. Add in the 1/4 teaspoon sea salt to build some flavor at this point. 

Now add in the entire block of tofu by breaking it up with clean hands over the pan or mashing it with a potato-masher into small-medium sized crumbles. Add in the remaining ingredients, and saute until the mixture is hot and the spices are evenly distributed (about 5-10 minutes). At this point, feel free to add in any additional vegetables into the mixture for some added color and nutrition. Our favorites to throw in include broccolini florets, sliced shiitake mushrooms, lacinato kale & cherry tomatoes. Saute until hot and the vegetables are tender. Add in any additional spices if needed. 

Once the tofu scramble is hot and seasoned to your liking, move it over onto one side of the skillet, creating space to warm up the black beans in the same pan. Drain and rinse the black beans and add them to the vacant side of the skillet, gently pushing them around over medium heat until they are hot. 

Grab your whole grain tortillas, heat them in a dry skillet one at a time or in the microwave for 10-15 seconds, and load them up with a generous helping of scrambled tofu/vegetables, roasted sweet potatoes, black beans, greens, sliced avocado and creamy pepita salsa. Wrap in foil and gently unwrap as you eat to keep things from spilling out the bottom of the burrito. 

Devour and ENJOY!

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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