Ingredients
- HUMMUS
- 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
- BASIC TOFU SCRAMBLE
- 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
- ADDITIONAL INGREDIENTS
- 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
Preparation:
- Prepare hummus in a food processor.
- Heat a large skillet over medium heat, add one Tablespoon oil.
- Sauté onions, bell pepper, and mushrooms, with garlic in one Tablespoon oil.
- Rinse tofu under running water, drain.
- Crumble tofu into frying pan when vegetables are tender.
- Add 1 teaspoon turmeric powder, 1/4 cup nutritional yeast, 2 teaspoons soy sauce to skillet and cook for about 3 minutes.
- Add chiffonade cut kale or collard greens to sauté.
- 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.
- 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.
- Freeze burritos for future breakfast meals.
- Defrost burritos before heating in the oven. It is not necessary to remove the freezer paper. Preheat oven to 350º. Oven bake 30 minutes.
- Microwave frozen burritos in paper from 4 to 5 minutes.
Yield: Six 10 1/2 inch burrito wraps
All recipes provided by: AlmostVeganCookingSchool.com
Leave A Comment
You must be logged in to post a comment.