Scrambled Tofu + Kale Breakfast Burritos

Tofu Scramble and Kale Burritos

Growing up, one of my favourite things to have for dinner was breakfast.  It’s so fun for kids and I truly enjoy it just as much now, as a grown up (gulp).  I wasn’t too sure how my little guy would react to scrambled tofu instead of eggs, but it was a great success.  It’s amazing what a little turmeric can do to give the tofu such a great colour.  Although I made these for dinner, they make a great breakfast or even lunch (I reheated them today and they were delicious).

Who doesn’t like a breakfast burrito, right? I wanted to show the nutritional value of this vegan version compared to a typical egg burrito.  I live for super tasty food that is also nutritious.  Here is what it looks like:

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So, as you see you’re still getting a high protein breakfast, but one which is vegan and cholesterol-free!  Ready in about 25 minutes.

Tofu Scramble and Kale Burritos

Scrambled Tofu + Kale Breakfast Burritos

Makes 5-6 burritos

Ingredients:

  • 6 flat breads (I used whole wheat and flax)
  • 1/2 teaspoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 2 cups chopped kale, stems removed
  • 1  14 oz block extra firm tofu, pressed for 10 minutes, crumbled
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric
  • 1 teaspoon hungarian paprika
  • 1 teaspoon dried sage
  • 1 teaspoon cumin
  • sea salt and freshly ground pepper to taste

Directions:

  • Turn on oven to the lowest heat, place flat breads on a baking sheet, and pop in the oven to heat while you prepare the tofu scramble.
  • Heat coconut oil in a large pan over medium heat.
  • Add onion and garlic and sautรฉ for 5 minutes or until onions are translucent.
  • Add the bell pepper and kale and continue sauteรฉing until the kale is slightly wilted, approx. 5 more minutes.
  • Add crumbled tofu to the pan, along with the nutritional yeast, turmeric, sage, cumin, salt and pepper and fold all to combine.  Heat for another 2 minutes, then turn off the heat.
  • Spoon tofu scramble onto warmed flat bread.  Fold into a burrito, serve, and enjoy!

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Comments

  1. It’s always been one of my favorite things too! These look and sound amazing – I wonder how corn tortillas would be!

  2. Wow, these look awesome! I have been looking for some new ideas for breakfast and these would be great! Thanks.

  3. Wow those look and sound delicious! Have to make these for breakfast soon!

    • Thanks Abby! They’re super easy and delicious. ๐Ÿ™‚

      • I made them this morning for brunch and they were delicious! Every one in this household gives this recipe the thumbs!! Definitely making them again and again… Btw I will be sharing a link to your recipe on Welcome to Abby’s Kitchen fb page. Thanks for a super yummy breakfast this morning ๐Ÿ˜€ I topped them with fresh tomatoes, and substituted ground fennel for the cumin and smoked paprika for Hungarian paprika. Hugs xx

      • Hi Abby! So glad you loved them, and shared them on facebook! I just started following you there as well. ๐Ÿ™‚
        Thanks again for trying them and sharing.
        Sophia xx

  4. when you’ve said breakfast burrito, you’ve said it all. THANK YOU!

  5. Yummy!!!

  6. Looks gorgeous and tasty too.

  7. Fantastic pictures, Sophia. These look simply delicious!

  8. Wow, those look incredibly delicious Sophia.

  9. These look delicious! I’m definitely going to give them a try, thanks for sharing this recipe!

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