Texas

Tofu breakfast burrito

Name: Tofu breakfast burrito
Total time: 35 min
Yield: 4 servings
Cuisine: Tex Mex
Ingredients: 4 large flour tortillas flour tortilla; 1 block firm tofu crumbled firm tofu; 1 tbsp cooking oil (vegetable oil); 2 small finely diced potato; 1 small chopped onion; 1/2 diced red bell pepper (red capsicum, red pepper); 3/4 cup cooked black beans, dry; 1/4 tsp turmeric (ground turmeric); 1/2 tsp cumin powder (ground cumin); 1/2 tsp paprika; 1/2 tsp black salt; 1 diced, for salsa tomato; a handful coriander leaves (cilantro); 1/2 large sliced avocado; Salt, to taste

Scrambled tofu, crispy potatoes, beans and salsa in one tight roll. Breakfast you can drive with.

35 minTime

23 gProtein each

mediumSpice

Breakfast on the go2 chapters · 1 min read

Make it your way

Grandma's wayTofu scramble, crispy potatoes and beans, rolled tight.

The original

504kcalsame

23 gproteinsame

11 gfibresame

35minutessame

A vegan breakfast burrito.

Per serving, worked out from the ingredient table.

Ingredients

Flour tortilla4 large flour tortillas

Firm tofu1 block firm tofu, crumbled

Cooking oil (vegetable oil)1 tbsp

Potato2 small, finely diced

Onion1 small, chopped

Red bell pepper (red capsicum, red pepper)½, diced

Black beans, dry¾ cup cooked

Turmeric (ground turmeric)¼ tsp

Cumin powder (ground cumin)½ tsp

Paprika½ tsp

Black salt½ tsp

Tomato1, diced, for salsa

Coriander leaves (cilantro)a handful

Avocado½ large, sliced

Saltto taste

Method

4 steps

1Cook the potatoes in the oil over medium heat, covered for 5 minutes then uncovered, until crisp.
2Add onion and pepper, then the crumbled tofu, turmeric, cumin and paprika. Cook until the tofu turns golden yellow. Stir in beans and kala namak.
3Mix tomato, coriander and a pinch of salt into a quick salsa.
4Warm the tortillas, fill with the scramble, salsa and avocado, fold in the sides and roll tightly. Toast seam side down in a dry pan.

Serve it like this

Halve on the diagonal so the filling shows, wrap half in foil and serve with salsa and hot sauce.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Texas

Tofu breakfast burrito

Scrambled tofu, crispy potatoes, beans and salsa in one tight roll. Breakfast you can drive with.

35 minTime

23 gProtein each

mediumSpice

Breakfast on the go2 chapters · 1 min read

Make it your way

Grandma's wayTofu scramble, crispy potatoes and beans, rolled tight.

The original

504kcalsame

23 gproteinsame

11 gfibresame

35minutessame

A vegan breakfast burrito.

Per serving, worked out from the ingredient table.

Ingredients

Flour tortilla4 large flour tortillas

Firm tofu1 block firm tofu, crumbled

Cooking oil (vegetable oil)1 tbsp

Potato2 small, finely diced

Onion1 small, chopped

Red bell pepper (red capsicum, red pepper)½, diced

Black beans, dry¾ cup cooked

Turmeric (ground turmeric)¼ tsp

Cumin powder (ground cumin)½ tsp

Paprika½ tsp

Black salt½ tsp

Tomato1, diced, for salsa

Coriander leaves (cilantro)a handful

Avocado½ large, sliced

Saltto taste

Method

4 steps

1Cook the potatoes in the oil over medium heat, covered for 5 minutes then uncovered, until crisp.
2Add onion and pepper, then the crumbled tofu, turmeric, cumin and paprika. Cook until the tofu turns golden yellow. Stir in beans and kala namak.
3Mix tomato, coriander and a pinch of salt into a quick salsa.
4Warm the tortillas, fill with the scramble, salsa and avocado, fold in the sides and roll tightly. Toast seam side down in a dry pan.

Serve it like this

Halve on the diagonal so the filling shows, wrap half in foil and serve with salsa and hot sauce.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tofu breakfast burrito

Make it your way

Ingredients

Method

Tofu breakfast burrito

Make it your way

Ingredients

Method

Make it a meal