Description
This hand-held vegan breakfast burrito will fill you up with sustaining protein and fiber. Dress it up with lots of salsa, avocado, and/or hot sauce.
Ingredients
- 2 red bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon oil
- 1 (8 ounce) block extra firm tofu
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 cup vegetable broth
- 1/2 cup kidney beans
- Salt and ground black pepper
- 5 tortillas
- 1 avocado, sliced
- 1/4 cup salsa
Instructions
- Press the tofu wrapped in paper towels underneath a heavy object for about 5-10 min. Roughly chop into ~1/3 inch pieces and set aside.
- Add the pepper, onion, and oil to a large skillet. Toss to coat vegetables in oil and cook over medium-high heat until softened and the edges of the peppers blacken, ~15 min.
- Remove from the skillet and set aside.
- Add the tofu to the same skillet along with the turmeric, cumin, and broth. Cook, stirring occasionally, until all the broth is absorbed, ~7 min. Add the beans and cook another 2-4 minutes.
- To assemble the burritos, add 1/5 of the tofu mixture to a tortilla shell and top with pepper/onion mixture, avocado, and salsa.
Nutrition
- Serving Size: 1 Burrito
- Calories: 345 kcals
- Sugar: 5 g
- Sodium: 485 mg
- Fat: 17.5 g
- Saturated Fat: 2.5 g
- Carbohydrates: 34 g
- Fiber: 5.5 g
- Protein: 14.5 g
- Cholesterol: 0 mg