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:


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


  • 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


  • 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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Creamy Vegan Basil Alfredo – Gluten & Guilt Free

Who doesn’t love (and need) a dose of creamy, rich pasta in their lives now and then?  I love creamy pasta dishes, but hate the after effects.  Bloatedness, tiredness, and guilt for the 239128947200 calories I just consumed.  I decided to attempt recreating a healthier, guilt-free alternative tonight. I was pleasantly surprised with its creaminess and overall flavour, which was very reminscent of traditional buttery, creamy alfredo, not to mention a whole lot fresher with my garden basil!  My little guy had two bowls of this tonight, which makes me extra happy.

If you are looking for a simple, go-to vegan creamy sauce recipe, I highly recommend this one.  It was all ready on the table within 30 minutes.

Vegan Creamy Basil Alfredo Recipe

Sauce makes enough for approx. 5-6 servings


  • 350 grams silken tofu (soft)
  • 1/4 cup unsweetened plain almond milk
  • 1 tablespoon gluten-free flour (I used chickpea)
  • 1 package (250 grams) gluten-free penne (I used rice and quinoa)
  • 1 cup fresh basil, chopped
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons nutritional yeast
  • juice of 1 lemon
  • 1 teaspoon kosher sea salt
  • freshly ground pepper to taste


  • In a large saucepan, boil water, add pasta noodles and cook according to packaging instructions.
  • In a skillet over medium heat, heat olive oil.  Add onion and garlic and sauté for 5 minutes.  Add basil and continue to sauté for an additional 5 minutes.  Turn off heat.


  • Place all remaining ingredients including onion-garlic-basil mixture into a food processor.  Give it a whirl for a few seconds until it is a creamy consistency.


  • Strain pasta, then bring back to the saucepan over low heat along with alfredo sauce.  Gently stir to combine and allow it to heat through for a minute or two.
  • Serve, topped with fresh basil.
  • Enjoy!

Creamy Vegan Alfredo

Creamy Vegan Alfredo