Mouthwatering Mexican Vegan Tofu Scramble Burritos with Avocado Salsa

Allergens

Soy (in tofu), Wheat (in tortillas)

Ingredients

• 12 oz extra
• firm tofu, crumbled 2 tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 cup spinach, roughly chopped 1/2 tsp smoked paprika 1/4 tsp ground cumin Salt and black pepper, to taste 6 large tortillas (vegan) 2 ripe avocados, diced 1 cup cherry tomatoes, halved 1/4 cup red onion, finely chopped 1 jalapeno, seeds removed and minced Juice of one lime Fresh cilantro leaves, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 4 minutes. Stir in bell pepper and crumbled tofu cook for another 5 minutes, stirring occasionally. Season with smoked paprika, cumin, salt, and black pepper, mixing well. Add spinach and continue cooking until wilted and heated through. Remove from heat. In a separate bowl, combine avocado, tomatoes, red onion, jalapeno, lime juice, and cilantro leaves. Gently mix to create the salsa. Assemble burritos by placing 1/6 of the scramble mixture onto each tortilla, followed by a generous spoonful of avocado salsa. Roll up and serve immediately.

Chef’s Insight

The smoky spices in this recipe give it an authentic Mexican flavor, perfect for vegan breakfast lovers.

Notes

For best results, use firm or extra-firm tofu and fresh ingredients.