Burrito with Breakfast Scrambled Tofu

Ingredients

• 2 cups sweet potatoes, peeled and coarsely chopped
• 2 tablespoons avocado oil
• 2 tablespoons finely chopped red onion
• 1 block semi-firm tofu, crumbled
• ½ tsp. Himalayan black salt **
• Ground black pepper to taste
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¾ cup vegetable broth (divided into ½ and ¼)
• Whole-wheat or corn tortillas (for a gluten-free version)
• Optional toppings: red onions, vegan cheese, vegenaise, diced avocado, tomatoes, greens, etc.

For egg lovers, the scrambled tofu can be replaced by 6 free-range eggs. However, reduce the total amount of vegetable broth to ¼ cup.

Approach

• Place the sweet potatoes in a steamer and steam until the flesh pierces easily with a fork.
• Meanwhile, heat avocado oil in a large skillet. Add the red onions and brown for a minute before adding the crumbled tofu. Fry for a few minutes.
• Add the spices, including Himalayan black saltblack salt ground black peppersmoked paprika andgarlic powder. Stir to distribute the spices evenly over the scrambled tofu.
• Add ½ cup of vegetable broth. Cover and simmer for ten minutes.
• Meanwhile, place the well-cooked sweet potatoes in a medium-sized bowl. Using the back of a fork, coarsely mash the potato flesh.
• Add the sweet potatoes to the scrambled tofu mixture. Stir vigorously to combine.
• Add ¼ cup of vegetable broth. Stir until broth is well absorbed.
• To assemble the burritos, place the scrambled tofu mixture in the center of the flatbreads. Add your choice of toppings: red onions, vegan cheese, vegenaise, diced avocado, tomatoes, greens, etc. Roll up burritos while holding toppings in place. Wrap burritos in aluminum foil if desired.
• Freezer option: Assemble burritos with breakfast. Avoid adding tomatoes or avocados. Roll each burrito tightly in a piece of aluminum foil. To defrost: let stand at room temperature for 30 minutes, then bake for 15 to 20 minutes at 400°C. ^oF or reheat in a panini oven.

*To crumble the tofu: Press the tofu block into a clean cloth to remove excess water. Over a bowl, crumble the tofu with your fingertips. For egg lovers, scrambled tofu can be replaced by 6 eggs.

**Himalayan black salt is a heated salt with a slightly sulfured taste. This is why it is used in scrambled tofu recipes, as it is reminiscent of natural egg flavor.

Good breakfast!

About the author

Naturopaths of La Boite à Grains

Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

Original article written by Véronique Cousineau, Naturopath