I like to kick off my mornings with as much protein as possible when I am pregnant. It is recommended that you get at least 60-70 grams of protein and I find that I need to be conscious of how much I am eating to make sure I am hitting my goals. Plant-based protein is not hard to get with plenty of oats, vegetables, beans, and nuts in my diet. But I still feel better knowing that I am getting a good start. Enter the breakfast burrito.
Pretty much all I have been craving and wanting is a tofu breakfast burrito nearly every single morning. I still enjoy my oats, too. But man, the burrito is just doing it for me lately. I swear, I have this probably 4 times a week.
Aside from the protein, iron, and calcium from the tofu, I also add a ton of spinach for folate/folic acid and avocado for folate and good fats. If you are here solely to know about the protein, here’s a breakdown of how much:
- 1/2 cup Tofu – 12g
- Wrap – 8g (brand is La Banderita Flour Wraps)
- 1 cup Spinach – 5g
- 1/2 Avocado – 2g
TOTAL PROTEIN: 27 grams
I also add salsa and vegan sour cream to mine, but that doesn’t add much but flavor. If you really wanna add more protein, add in some beans. I haven’t been adding all the time, but sometimes! If you added about 1/4 cup of black beans, you’d get about another 4 grams. But 27-31 grams of protein to start the day is a pretty good chunk of your needs for the day. It feels good to start the day this way.
So enough rambling. Here’s the recipe for my pregnancy breakfast burrito. I hope you enjoy it as much as I do.
Just a note – I am going to link to my tofu scramble recipe. Just add in 1-2 cups of roughly chopped spinach. I like to have a little extra aside from wilted spinach that I add later.
Recipe
You will need:
- 1/2 cup tofu scramble – recipe here (not necessary, but I add 1-2 cups roughly chopped spinach to this)
- Wrap of your choice (I like the brand La Banderita because of the high protein content)
- 1-2 tbsp vegan sour cream
- 1-2 tbsp salsa
- 1/2 avocado, sliced
- 1 cup spinach
To make:
- Prepare tofu scramble according to this recipe. If you want an extra boost of spinach, add 1-2 cups roughly chopped spinach to the recipe. Just a note that the recipe makes a large batch, which I like to do because then I can make burritos a few times in a week).
- While tofu is being scrambled up and cooking, prepare wrap by adding your sour cream, salsa, and avocado.
- Over medium heat in a small pan, add spinach and cook until wilted. Add this to burrito wrap.
- Finally, top with 1/2 cup of tofu scramble. Roll up tight and enjoy.
