Good morning, sunshine!
Breakfast time over here. This is one of my favorites lately. I don’t eat a lot of tofu, but I do love a good tofu scramble every once in a while… especially wrapped up in a burrito. Willow loves tofu scramble, too, so I’ve been making it much more often.
If you are on the fence about eating vegan or plant-based because you’ll miss eggs, this recipe is for you. You can read more about why I don’t eat eggs here if you are interested. I swear, once you cut them out and master tofu scramble, you will not miss them!
This recipe is great to improvise… anything goes. Add black beans instead of pinto, maybe some avocado, or even more veggies (like peppers!) And then roll it all up for some crazy goodness.
Recipe
Makes: 2-4 burritos
You will need:
- 1 package of tofu
- 1/4 cup diced onion
- 1 tsp turmeric
- 1 tsp nutritional yeast
- Pinch of garlic powder, salt, and pepper
- Wraps of your choice
- Cashew cream
- 1 can pinto beans
- Salsa
- Hot sauce (optional)
To make:
- Prepare your tofu by pressing out the extra moisture with a paper towel. Set aside.
- Over medium heat, add a bit of water and onion. Allow to cook a bit before adding your tofu (crumbling in your hands as you go). Season with turmeric, nutritional yeast, garlic powder, salt, and pepper. Turn heat down to medium-low and cover – cook for about 5-10 minutes, stirring occasionally.
- Grab your favorite wrap and add some cashew cream, beans, salsa, and hot sauce. Finally add your tofu scramble and roll up.
- Cut in half and serve!
You really won’t miss scrambled eggs with this baby, I promise you that. It’s such a great substitute and a filling breakfast. I hope you enjoy it! xx bianca
