Vegan Breakfast Burrito
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
La Tortilla Low Carb Tortillas- Large1 Block of Extra Firm Tofu1 Cup chopped Red Bell Pepper1 Cup chopped Green Bell Pepper1 Cup chopped Onion1 Medium Red Potato, chopped1 Cup cooked Spinach1/4 Cup Veggie Broth1 Tbls Soy Sauce1 Tbls Olive OilTumericCuminOregano
Squeeze water out of tofu and crumble it into a hot pan with about 1/2 Tbls Olive Oil. Saute until most of water has cooked off tofu and it starts to get golden brown. Add soy sauce, veggie broth, and spices to the tofu and continue to cook until most liquid has cooked off. Remove tofu from pan and add last 1/2 Tbls of Oil. Add the potatoes first and cook until almost soft. Add peppers and onions and saute until all vegetables are cooked through. Add tofu back to pan and add the spinach. Place 1/4 of the tofu/veggie mixture in each tortilla and roll into a burrito. Now you have a high protein vegan breakfast on the go!
Serving Size: Makes 4 Burritos
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHJLUCEY.
Serving Size: Makes 4 Burritos
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHJLUCEY.
Nutritional Info Amount Per Serving
- Calories: 302.1
- Total Fat: 13.8 g
- Cholesterol: 0.0 mg
- Sodium: 703.6 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 18.3 g
- Protein: 23.6 g
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