Scrambled Tofu Burrito
Course: BreakfastServings
2-3
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesRecipe Macros (per 200 grams of serving of scramble tofu & 30 grams of cashew sour cream): 362 calories, Protein: 25.3g, Fat: 12.9g, Carbs: 44.2g
Ingredients
* 1 Ezekiel wrap (or use any other wraps of your choice)
1/2 a block of extra firm Tofu
1 medium size onion
1 bunch of kale
1/2 cup frozen peas
1 tsp garlic powder
1 tsp cumin powder
1/4 – 1/2 tsp turmeric powder (+/-)
1/2 tsp chili powder (+/- per taste)
kala Namak or use sea salt (+/- per taste)
1 tbsp nutritional yeast
1/2-2/3 cups of vegetable broth to sauté
- Optional Toppings:
Cashew sour cream
Sriracha
Lime Juice
Fresh chives
Directions
- Chop onion and sauté with vegetable broth on a low heat for about 5-7 minutes till onions start to brown. Chop kale and keep aside.
- Crumble tofu and add to the sauce pan, add all the spices, frozen pea and some vegetable broth and cook for about 5 minutes.
- Add chopped kale, some more vegetable broth and cook for another 3-5 minutes. Add black salt, nutritional yeast and stir. Turn off the stove, add lime juice on top, give it a final mix and prepare your burrito or add as a side with your potato fries. Feel free to add additional toppings to prepare your burrito!
Recipe Video
Notes
- *If not using wrap, you can use potato fries as an option. See my YouTube video for details.