Power-Packed Vegan Breakfast Burrito

🥘 Ingredients

• 1 large whole wheat tortilla
• 100g firm tofu, crumbled
• 1/2 cup black beans, rinsed and drained
• 1/2 cup cooked quinoa
• 1/4 cup diced red bell pepper
• 1/4 cup chopped spinach
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp turmeric powder
• 1/4 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp fresh salsa
• 1 tbsp avocado, sliced
• Lime wedge (optional)

👨‍🍳 Instructions

1. 1
   Heat olive oil in a non-stick skillet over medium heat.
2. 2
   Add red bell pepper and cook for 2 minutes until slightly softened.
3. 3
   Stir in crumbled tofu, turmeric, and cumin, cooking for 3 minutes until tofu is golden.
4. 4
   Add black beans, quinoa, and spinach; season with salt and pepper. Cook another 3-4 minutes until heated through and spinach is wilted.
5. 5
   Sprinkle nutritional yeast over the mixture and stir well.
6. 6
   Warm the tortilla in a dry skillet or microwave for easier rolling.
7. 7
   Spoon the tofu-quinoa mixture onto the center of the tortilla.
8. 8
   Top with salsa and avocado slices.
9. 9
   Roll the tortilla tightly into a burrito; slice in half if desired. Serve with a lime wedge.

📊 Nutritional Information

• Fiber: 13g
• Calcium: 180mg
• Iron: 4.5mg
• Vitamin C: 40mg
• Vitamin A: 2200 IU
• Potassium: 700mg
• Magnesium: 85mg

💡 Cooking Tips

• Press your tofu before cooking to remove excess moisture for better texture.
• You can prep the filling ahead of time and store in the fridge for quick breakfasts.
• Warm your tortilla before rolling to prevent cracking.
• For extra flavor, add a sprinkle of smoked paprika or your favorite hot sauce.