Scrambled Tofu Burrito

A healthy and vegan way to start the day, this burrito packs in a zesty tofu scramble with onions, tomatoes, cilantro, fresh spearmint, and Mexican oregano. 


Ingredients
1
pound
block extra firm tofu
1
tablespoon
neutral tasting oil
1/2
cup
mined onion
3/4
cup
diced tomatoes
1/4
cup
Chopped Cilantro
1
teaspoon
dried Spearmint
1
teaspoon
dried mexican oregano
1
teaspoon
salt
3/4
cup
refried beans
4
flour tortillas
1
tablespoon
oil or butter
Directions
Squeeze and drain the tofu to remove liquid. When tofu is mostly dry, crumble tofu.
Heat oil in a saucepan over medium heat. When it's about to ripple, add the onion and sauté for about ten minutes. Add the squeezed and crumbled tofu, the tomatoes, herbs, and salt.
Let the scrambled tofu cook and dry for about 10 to 15 minutes.
Meanwhile, divide the refried beans in four and spoon over each tortilla, spread evenly. Top with a quarter of the scrambled tofu mixture.
Roll to form the burrito. Heat a pan over medium high heat and add a tablespoon of oil or butter. Place the rolled burrito and heat approximately 2 to 3 minutes on each side, until toasted.

The base number of servings for this recipe is 4
OK

Categories 

Vegetarian

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