What do vegans eat for breakfast? Burritos of course

Eggs are a big part of traditional breakfasts and are not easy to replace with plant based options. Until Tofu was discovered.

Give this recipe a try if you can still taste a breakfast burrito like it was yesterday.

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Vegan Burritos Recipe

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Recipe by Christine Burger Course: BreakfastCuisine: GlobalDifficulty: Easy

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

A vegan breakfast burrito packed made with tofu.

Ingredients

• 90g block of tofu (plain is my personal preference)

• aubergine (3 slices cut 1cm thick each)

• 1 small red onion (diced)

• 1 handful fresh spinach leaves (baby spinach recommended)

• 1 Pinch fresh chives

• INGREDIENTS – TOFU

• 1 tsp Dijon Mustard

• 1 tsp turmeric

• 1 tsp salt

• 1 tsp pepper

• INGREDIENTS – AUBERGINE

• 1 tsp salt

• 1 tsp pepper

• 1 tsp paprika

• 3 tbsp Olive oil

• 1 tortilla wrap (26cm or 30 cm)

• 1 tbsp B Well Creamy Mayo

Method – AUBERGINE

• Slice three 1cm thick slices from the aubergine.
• Dust with salt on both sides and set to the side for 10 minutes.
• Heat a frying pan to medium to high heat. Once warm, add some oil to the pan.
• Sprinkle aubergine with paprika and fry until both sides are golden brown. Add half of the dished onion to the pan. Fry until onions are translucent.
• Remove from heat and keep to the side.
• METHOD – MOCK SCRAMBLED EGG
• In a bowl, mash up the block of tofu into chunks roughly 1cm big.
• Combine Dijon mustard, turmeric, salt and pepper and mix well until evenly distributed.
• Heat a frying pan to medium heat. Once the pan is warm, add about a table spoon of oil to the pan and add your tofu.
• Evenly fry your tofu for about 5 minutes. Cook it like its actually scrambled eggs
• Remove from heat.
• METHOD – ASSEMBLY
• Microwave tortilla for 20 seconds to warm it up. Add tbsp of mayo to the center and spread .
• On top of the mayo add your fresh spinach and onions
• Add your 3 slices of aubergine and onions
• Add your tofu scramble. Add salt and pepper to taste. finish with a fresh chives on top.
• To Roll: take 1 end of the wrap and fold it over about a third of the filling and secure it there. Then take the side of the wrap closest to you and roll it over the filling as tight as you can without tearing the tortilla.
• Grab a plate and enjoy.

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