Tofu Avocado Breakfast Burrito
- 22 min
- β β¬3.55
- 2 servings
- Easy
firm tofu, tomatoes, and baby spinach: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
1
Cut avocado
Cut avocado, tomatoes, and spinach into even bite-size pieces.
Cook
2
Pat tofu dry and crumble it into small
Pat tofu dry and crumble it into small, uneven pieces.
3
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry tofu for 7β9 minutes, until piping hot and browned on several sides.
4
Warm wholegrain tortillas in a dry pan for 20β30 seconds
Warm wholegrain tortillas in a dry pan for 20β30 seconds per side, until soft and flexible.
Finish
5
Spoon tofu down the centre of wholegrain tortillas
Spoon tofu down the centre of wholegrain tortillas, add avocado, tomatoes, and spinach fresh, fold in the sides and roll tightly.
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