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  • 2 cups cooked kidney beans, pinto beans, or chickpeas
  • 2 roasted red peppers ~ purchased in a jar or oven roasted
  • 3-8 roasted green chilies ~ adjusted to your heat preference (canned or oven roasted)
  • 1 jalapeno pepper removing veins and seeds – optional
  • 1 tablespoon cumin
  • A few fresh parsley or cilantro leaves
  • 1/2 teaspoon sea salt or more to taste
  • 1/2 teaspoon cracked pepper
  • 1 tablespoon tahini
  • 1 1/2 – 2 limes freshly squeezed
  • 1 tablespoon grape seed oil
  • 1 onion diced
  • 4 cloves garlic chopped
  • one block firm or extra firm tofu
  • 1 teaspoon turmeric powder
  • 1/4 cup nutritional yeast
  • 2 teaspoons Braggs Liquid Aminos or soy sauce
  • sea salt and cracked pepper to taste
  • Six 10 1/2 inch Tortillas
  • baby bella mushrooms sliced – optional
  • kale or collard greens chiffonade cut – optional
  • cooked rice – optional
  • red bell pepper diced – optional
  • Daiya or Follow Your Heart vegan grated cheddar or pepper jack cheese
  • parchment paper, aluminum foil, zip lock bags for wrapping and freezing


  1. Prepare hummus in a food processor.
  2. Heat a large skillet over medium heat, add one Tablespoon oil.
  3. Sauté onions, bell pepper, and mushrooms, with garlic in one Tablespoon oil.
  4. Rinse tofu under running water, drain.
  5. Crumble tofu into frying pan when vegetables are tender.
  6. Add 1 teaspoon turmeric powder, 1/4 cup nutritional yeast, 2 teaspoons soy sauce to skillet and cook for about 3 minutes.
  7. Add chiffonade cut kale or collard greens to sauté.
  8. Set up your work station with hummus, rubber spatula, tofu scramble, cheese, wrapping papers and zip lock bags if you are freezing for future breakfast meals.
  9. Smear hummus over tortilla, add scramble, and small amount of cheese. Roll and wrap in parchment paper and or aluminum foil and store in zip lock bags.
  10. Freeze burritos for future breakfast meals.
  11. Defrost burritos before heating in the oven. It is not necessary to remove the freezer paper.  Preheat oven to 350º.  Oven bake 30 minutes.
  12. Microwave frozen burritos in paper from 4 to 5 minutes.

Yield:  Six 10 1/2 inch burrito wraps

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