Tofu is a versatile ingredient which can be used for many vegan recipes. The tofu actually resembles scrambled eggs so it can make a great mixture of tastes when you fill the burrito with it. This simple recipe will let you enjoy the burrito with tofu scramble and have a perfect vegan breakfast.
Ingredients
- 2 medium poblano chiles (6 oz.)
- 1 (14-oz.) pkg. firm tofu, drained and patted dry
- 2 tablespoons olive oil
- ¾ teaspoon fine sea salt
- 2 teaspoons nutritional yeast
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 ripe avocado, sliced
How it’s made
Preheat oven to broil with oven rack inches from heat. Broil poblanos on a sheet pan for about 5 mins. Let poblanos cool slightly, about 5 minutes. Remove and discard stems, skin, and seeds; thinly slice poblanos.
Now, using a fork, mash tofu in a bowl until mostly crumbled with some larger pieces remaining. Heat oil in a large skillet over medium-high. Add tofu and salt, and cook, stirring often, until liquid evaporates. Add nutritional yeast, turmeric, and cumin, and then cook for 2 mins.
Divide tofu mixture, poblanos, avocado, and salsa among tortillas, placing filling in center of each tortilla. Fold sides and bottom edge of tortilla over filling and roll up.