Vegan Breakfast Burrito
Start your day with a rich, filling breakfast packed with protein and healthy fats, assembled in just a few minutes.
Servings: 2
Ingredients
- 1 large beetroot cut into thin slices
- 1/2 small head broccoli cut into florets
- 1 cup extra firm tofu
- 2 garlic cloves minced
- 1 tsp nutritional yeast
- 1/2 tsp cumin
- 1 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 inch piece ginger peeled and grated
- 1 avocado peeled, pitted and cut into slices
- 1 cup chopped kale
- 1 lime juice only
- 1 tbsp mixed nuts and seeds lightly toasted
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 5-6 fresh mint leaves roughly chopped
- Worchestershire sauce
- 2 large wholewheat or gluten-free tortilla
Instructions
- Preheat the oven to 175 C/356F.
- Place the beet slices and broccoli florets into a medium bowl, drizzle with olive oil and season with salt. Mix to combine and set aside, and line on a baking sheet, then roast for 20 mins.
- Remove from the oven, and set aside to cool.
- Add the chopped kale and mint into a bowl, drizzle with olive oil, add lime juice and mixed nuts, toss to combine and set aside.
- In a cast-iron skillet heat 1 tsp olive oil over medium heat, add the minced garlic cloves, ginger, turmeric and cumin, and stir to combine.
- Add the crumbled tofu, and cook for 5 minutes, until golden. Add the nutritional yeast, cayenne and a pinch sea salt, mix to combine and turn off the heat.
- To assemble the burrito divide the kale salad, roasted beets and broccoli, tofu mixture and avocado onto the tortillas, drizzle with Worchestershire sauce, roll up and serve, or pack to-go.
Notes
