How to Make Breakfast Burritos
A great way to pack up breakfast to go. For someone who doesn’t eat eggs, breakfast burritos have never been much fun, but now that I make them with tofu scramble I finally see what all the fuss is about. For a gluten-free option, use gluten-free wraps.
- 1 x 16 oz (454 g) pack firm or extra-firm tofu
- 2 cups (60 g) spinach, (140 g) kale, or (70 g) collard greens
- 2 tablespoons olive oil
- ½ cup (75 g) red onion, diced
- 1 green bell pepper, diced
- 1 teaspoon turmeric
- 4 x 10-inch (25-cm) tortilla wraps
- ½ cup (120 g) salsa
- avocado slices
- hot sauce (optional)
- sea salt and freshly ground black pepper
1 Remove the tofu from its packaging and drain. Wrap the tofu in a clean tea towel and gently press the water out of it, either by hand or by placing it between two plates and weighing it down with a cast-iron pan or a few books.
2 Wash and remove the tough stems from whatever greens you’re using. Stack the leaves and chop them into bite-sized pieces. Set aside.
3 Heat the oil in a large skillet pan and sauté the onions and green pepper over a medium-high heat until softened. Crumble the tofu into the pan and stir with the onions and peppers, coating it in oil. Sprinkle with turmeric and continue to cook for 5 to 7 minutes until the tofu begins to brown. Season to taste with salt and pepper.
4 Move the tofu to one side of the pan and place the greens on the hot skillet. Add a teaspoon of water and sauté for 2 to 3 minutes until wilted. Stir everything together to incorporate.
5 To assemble the burritos, lay a wrap flat and add ¾ cup of scramble to the bottom third. Add 2 tablespoons of salsa, a few avocado slices, and hot sauce if you like. Roll up the burrito from the bottom, tucking in the sides as you go.