Vegan Breakfast Burritos Recipe Video
Ingredients
| For potato filling | ||
| Oil | 1⁄3 Cup (5.33 tbs) | |
| Garlic | 4 Clove (20 gm), chopped | |
| Onion | 1 , chopped | |
| Green pepper | 1⁄2 Cup (8 tbs), chopped | |
| Potatoes | 10 , diced | |
| Salt | 1 Tablespoon | |
| Italian seasoning | 1 Tablespoon | |
| Black pepper powder | 1 Teaspoon | |
| For tofu scramble | ||
| Extra firm tofu | 3 Cup (48 tbs) | |
| Turmeric powder | 1 Tablespoon | |
| Paprika powder | 1 Tablespoon | |
| Garlic herb seasoning | 1⁄2 Tablespoon | |
| Garlic salt | 1 Teaspoon | |
| Black pepper powder | 1 Teaspoon | |
| Garlic | 1 Clove (5 gm), chopped finely | |
| Oil | 3 Tablespoon | |
| Onion | 1⁄2 , chopped | |
| Shiitake mushrooms | 2 Cup (32 tbs) | |
| Green pepper | 1⁄2 Cup (8 tbs), chopped | |
| Tomato | 1 Small, chopped finely | |
| Green olives | 1⁄4 Cup (4 tbs), chopped | |
| Jalapeno peppers | 1⁄4 Cup (4 tbs), chopped | |
| Fire roasted green chilies | 2 Cup (32 tbs) | |
| Black olives | 2 Cup (32 tbs), chopped | |
| Vegenaise | 2 Tablespoon | |
| For soyrizo | ||
| Soyrizo | 2 Cup (32 tbs) (packed) | |
| Other ingredients | ||
| Tortilla wrap | 20 (As required) | |
| Salsa | 1 Cup (16 tbs) (As required) | |
| Tofutti sour supreme | 1 Cup (16 tbs) (As required) | |
| Hot sauce | 1 Cup (16 tbs) (As required) | |
Nutrition Facts
Serving size
Calories 366 Calories from Fat 166
% Daily Value*
Total Fat 19 g28.6%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol 6.3 mg2.1%
Sodium 1747.5 mg72.8%
Total Carbohydrates 42 g13.8%
Dietary Fiber 6 g24%
Sugars 5.9 g
Protein 11 g21.9%
Vitamin A 35.3% Vitamin C 54.6%
Calcium 13.6% Iron 17.7%
*Based on a 2000 Calorie diet
Directions
FOR MAKING POTATOES
1. In a wok or frying pan, add oil and simmer garlic cloves. Add onion and saute for a few more minutes.
2. Add the green pepper, potatoes, salt, Italian seasoning, black pepper and stir well. Cover with a lid and cook for 45 minutes to 1 hour.
FOR MAKING TOFU SCRAMBLE
3. In a large bowl, add scrambled tofu and turmeric. Add paprika, garlic herb seasoning, garlic salt, black pepper. Stir well and set aside.
4. In another pan, add garlic cloves, onion, shiitake mushrooms and stir fry for 2 minutes. 5. Add green pepper, tomato, green olives, jalapeno peppers, fire roasted green chilies and black olives. Add the tofu mixture and stir well.
6. Add vegenaise and cook for about an hour until the tofu is firm and veggies are soft.
FOR MAKING SOYRIZO
7. In another pan, fry soyrizo and set aside.
FINALIZING
8. Keep stirring everything occasionally.
9. Warm the tortilla. Place the potato, tofu and soyrizo fillings on the tortilla. Add your favourite salsa, tofutti sour supreme and hot sauce over the fillings. Roll up the tortilla.
SERVING
10. Serve the Vegan Breakfast Burritos with green salad.
Editors Review
Here's a vegan breakfast idea for you. The dish is nice and healthy for the first meal of the day although it can be a little tedious to prepare in the mornings. It has the wholesomeness of tofu along with vegetables which can energize you throughout the day.Chef
