Tofu Scramble Soyrizo & Vegetable Vegan Breakfast Burritos | Easy Vegan Burrito Recipe

soyrizo

🥗Healthier: mushroom chorizo

💰Cheaper: spiced lentils

Mushroom chorizo is lower in fat and calories, while lentils are budget-friendly and protein-rich.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: brewer's yeast

Ground flaxseed adds fiber and omega-3s, while brewer's yeast is often cheaper.

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: pita bread

Whole grain tortillas offer more fiber, while pita is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

Dice 2 large potatoes into small pieces for quick cooking.

Cook the diced potatoes in a wok until tender, about 10-15 minutes.

Drain the extra firm tofu but do not press it; just remove the water.

Crumble the drained tofu into a bowl.

Sauté diced onion in a little oil in the wok until softened.

Add the crumbled tofu over the sautéed onion.

Season the tofu scramble with ½ teaspoon black salt and ½ teaspoon turmeric; stir to combine evenly.

Add the cooked potatoes to the tofu mixture and stir well to combine.

Sauté the veggies (bell peppers and spinach) in the wok until softened, then add the Reynaldo's soyrizo.

Season the soyrizo and veggies with a little more salt and pepper to taste; stir until heated through.

Warm the 12-inch Guerrero tortillas until soft.

Fold the tortillas by bringing in the sides, flipping one side over, and tucking it in while rolling to form a burrito.

Cut the burrito in half to show the filling and serve with optional guacamole and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens