Vegan Power Breakfast Burrito

🥘 Ingredients

• 1 large whole-wheat tortilla
• 100g firm tofu, crumbled
• 1/4 cup cooked black beans
• 1/4 avocado, sliced
• 1/4 cup baby spinach
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon salsa (optional)

👨‍🍳 Instructions

1. 1
   Heat olive oil in a pan over medium heat.
2. 2
   Add crumbled tofu, turmeric, cumin, and nutritional yeast. Season with salt and pepper. Sauté for 3-4 minutes until golden.
3. 3
   Add black beans and cherry tomatoes, cook for another 2 minutes until heated through.
4. 4
   Remove from heat. Stir in spinach until just wilted.
5. 5
   Warm the tortilla in a separate pan for about 30 seconds per side.
6. 6
   Spoon the tofu mixture onto the center of the tortilla. Top with avocado slices, salsa, and fresh cilantro.
7. 7
   Fold in the sides and roll up the burrito. Serve immediately.

📊 Nutritional Information

• Dietary fiber: 10g
• Vitamin C: 28mg
• Iron: 4mg
• Vitamin B12 (from nutritional yeast): 2μg
• Potassium: 680mg
• Calcium: 120mg

💡 Cooking Tips

• Press the tofu ahead of time for a firmer, meatier texture.
• Add your favorite hot sauce or swap salsa for extra kick.
• Wrap the burrito tightly to prevent filling from spilling.
• Use a non-stick pan to minimize oil if managing fat intake.
• Freshly chop cilantro for the best flavor boost.