Scrambled Tofu + Kale Breakfast Burritos

Tofu Scramble and Kale Burritos

Growing up, one of my favourite things to have for dinner was breakfast.  It’s so fun for kids and I truly enjoy it just as much now, as a grown up (gulp).  I wasn’t too sure how my little guy would react to scrambled tofu instead of eggs, but it was a great success.  It’s amazing what a little turmeric can do to give the tofu such a great colour.  Although I made these for dinner, they make a great breakfast or even lunch (I reheated them today and they were delicious).

Who doesn’t like a breakfast burrito, right? I wanted to show the nutritional value of this vegan version compared to a typical egg burrito.  I live for super tasty food that is also nutritious.  Here is what it looks like:

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So, as you see you’re still getting a high protein breakfast, but one which is vegan and cholesterol-free!  Ready in about 25 minutes.

Tofu Scramble and Kale Burritos

Scrambled Tofu + Kale Breakfast Burritos

Makes 5-6 burritos

Ingredients:

  • 6 flat breads (I used whole wheat and flax)
  • 1/2 teaspoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 2 cups chopped kale, stems removed
  • 1  14 oz block extra firm tofu, pressed for 10 minutes, crumbled
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric
  • 1 teaspoon hungarian paprika
  • 1 teaspoon dried sage
  • 1 teaspoon cumin
  • sea salt and freshly ground pepper to taste

Directions:

  • Turn on oven to the lowest heat, place flat breads on a baking sheet, and pop in the oven to heat while you prepare the tofu scramble.
  • Heat coconut oil in a large pan over medium heat.
  • Add onion and garlic and sauté for 5 minutes or until onions are translucent.
  • Add the bell pepper and kale and continue sauteéing until the kale is slightly wilted, approx. 5 more minutes.
  • Add crumbled tofu to the pan, along with the nutritional yeast, turmeric, sage, cumin, salt and pepper and fold all to combine.  Heat for another 2 minutes, then turn off the heat.
  • Spoon tofu scramble onto warmed flat bread.  Fold into a burrito, serve, and enjoy!

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21 thoughts on “Scrambled Tofu + Kale Breakfast Burritos

      • Abby's Kitchen says:

        I made them this morning for brunch and they were delicious! Every one in this household gives this recipe the thumbs!! Definitely making them again and again… Btw I will be sharing a link to your recipe on Welcome to Abby’s Kitchen fb page. Thanks for a super yummy breakfast this morning 😀 I topped them with fresh tomatoes, and substituted ground fennel for the cumin and smoked paprika for Hungarian paprika. Hugs xx

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