28g Protein Plant-Based Breakfast Burrito | High-Fibre & Gut-Friendly!

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and provide a different flavor.

avocado

🥗Healthier: mashed banana

💰Cheaper: cooked pumpkin

Mashed banana adds creaminess with fewer calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: brewer's yeast

Ground flaxseed offers omega-3s with a different taste.

tortillas

🥗Healthier: collard greens

💰Cheaper: lettuce leaves

Collard greens are low-carb and nutrient-dense.

Mash the avocado and chop the cherry tomatoes for toppings.

In a bowl, mix together 4 tablespoons of tahini, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of kalamak, 1/2 teaspoon of ground turmeric, 80 mL of soy milk, and 2 tablespoons of nutritional yeast until smooth; set aside.

Heat 1 heap tablespoon of plant-based butter in a pan over medium heat.

Add crumbled firm smoked tofu to the pan and cook for 8 to 10 minutes, stirring occasionally.

Remove the pan from heat and pour in the tahini mixture; stir gently until the tofu turns golden and creamy.

Season with salt and pepper to taste.

Divide the spinach, avocado tofu scramble, and cherry tomatoes between the tortilla wraps.

Add a squeeze of lemon juice and a touch of hot sauce if desired.

Fold the sides of the tortilla and roll it up tightly; cut in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary