Vegan Breakfast Burritos
Ingredients
-
7
pieces
Just Eggs
-
1 ⅓
cups
tofu scramble
-
½
cup
non-dairy milk
-
to taste
salt
-
to taste
pepper
-
1
tablespoon
olive oil
-
½
large
onion, chopped
-
½
large
bell pepper, diced
-
3
tablespoons
mushrooms, sliced
-
6
tablespoons
vegan Greek yogurt
-
2 ½
teaspoons
garlic powder
-
6
pieces
8-inch tortillas
-
6
tablespoons
salsa
-
6
tablespoons
shredded vegan cheese
-
7
teaspoons
olive oil for pan-frying
Instructions
- Scramble the Just Eggs in a skillet with olive oil, salt, pepper, and a splash of non-dairy milk until set.
- In another skillet, sauté the onion, bell pepper, and mushrooms in olive oil until the onions are translucent.
- Mix the vegan Greek yogurt with garlic powder to create the crema.
- Spread a tablespoon of the yogurt mixture on each tortilla, then add the scrambled eggs, sautéed vegetables, salsa, and vegan cheese.
- Roll the tortillas tightly and seal the edges.
- In a large pan, heat a teaspoon of oil per burrito and toast each burrito seam-side down for 2 minutes on each side until golden brown.
Nutrition Facts (estimated)
Servings
6 servings
Calories
361
Total fat
21g
Total carbohydrates
33g
Total protein
10g
Sodium
598mg
Cholesterol
0mg
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