Vegan Breakfast Burrito - with scrambled tofu

This is one of my favourite savoury breakfasts. You can have it warm or wrap it up and eat it cold later. You can be quite creative with this one and add different ingredients that you already have at home. Make sure you check out the Notes sections at the end for some extra recommendations for toppings.

Ingredients

150gr tofu

4 tbsp vegetable oil (or any other cooking oil)

1 large tortilla wrap

A handful of chopped mushrooms

1 medium potato 

Half an onion (chopped)

A handful arugula or fresh spinach

½ avocado

1 tsp curry powder

1tsp bbq powder

Salt and pepper

For the sauce (you can also use store-bought ready sauce - see Notes below)

¼ cup coconut milk

Juice from half a lime

2 tsp curry powder

1tsp sugar or syrup

Instructions:

1. Preheat oven (potatoes)

2. Lay wrap flat on a plate and add the arugula.

3. Cut the potato into small squares and add to a baking tray with oil and season with salt and pepper and bake for 25 minutes or until soft and crispy

4. Meantime, heat up a pan with oil. Add chopped onion and saute for a few minutes. Press tofu to release water. Then crumble it with your hands into the pan with the onion and saute for a couple minutes. Add curry powder, bbq, salt and pepper and stir into the tofu and saute for another few minutes until tofu pieces become golden brown and resemble scrambled egg. Once cooked, remove from the pan and add it on top of the arugula on the tortilla.

5. In the same pan, add mushrooms and saute until cooked. Add to the wrap.

6. Once potatoes are cooked, add them to the wrap as well

7. Add avocado (and/or any other toppings)

8. Drizzle as much sauce as you’d like on everything

9. Add sauce, wrap it up and enjoy!

For sauce:

You can either use a store bought sauce - I’m OBSESSED with the Nando’s vegan Peri-naise (not sponsored)

Or you can make your own:

1. Mix all ingredients together

2. Once thick enough you can drizzle onto the wrap and store the rest in fridge

Notes:

-As I mentioned earlier, this is a pretty flexible recipe. You can add any topping you like such as avocado, chilli jam, red peppers, spinach, cheese (I buy the Asda vegan grated cheese), tomatoes, jalapeños, etc.

-I you don’t have a wrap, you can just have all the items in a bowl instead

If you end up making it, don’t forget to tag me on Instagram @marisa.vogiatzi so I can see it and repost it on my stories