Tofu Scramble Breakfast Burrito with Avocado Cream

Servings: 2 | 30 minutes | 550 kcal

Tofu scramble as an egg substitute was first popularized in the 1970s by the burgeoning vegetarian movement in America. This breakfast burrito is a fusion of that concept with the hearty tradition of Mexican breakfast burritos.

The vegan brunch scene in New York City inspired me to make this recipe. The explosion of flavors from the tofu scramble and the smooth avocado cream will keep you coming back for more.

Ingredients

200 grams firm tofu
1 teaspoons turmeric
1 pieces onion
1 pieces bell pepper
1 pieces avocado
2 teaspoons lemon juice
2 pieces tortillas
1 teaspoons olive oil
to taste grams salt
to taste grams pepper

Instructions

Drain and press the tofu to remove excess water.
Heat olive oil in a pan and sauté onions and bell peppers until soft.
Crumble the tofu into the pan, adding turmeric, salt, and pepper. Cook for about 10 minutes.
Meanwhile, blend the avocado, lemon juice, salt, and pepper to make the avocado cream.
Spread avocado cream on a tortilla, add the tofu scramble, roll up the burrito and enjoy!