Forget the fast-food greasy breakfast burrito version. This is the ultimate, healthy breakfast powerhouse! Your arteries will thank you!! Checkout the cooking demo showing how to prepare these vegan breakfast burritos.
NOTE: If you freeze the tofu ahead of time and allow to thaw, it has a much firmer texture that is great for crumbling or even for skewering with kabobs.
Drain water from tofu and gently squeeze water out over a bowl or sink. Crumble tofu into a bowl and set aside.
In a frying pan, sauté onion and red bell pepper in 3 Tbsp. of veggie broth for about 3 minutes. If you like other veggies such as shredded carrots or mushrooms, they can also be added here.
Add turmeric, nutritional yeast, Bragg's aminos, and tofu. Sauté for about 3 minutes. If additional liquid is needed, use another 1-3 Tbsp. of veggie broth.
Add baby spinach, cover pan with lid, and allow leaves to wilt, approximately 2-3 minutes.
Fill a whole wheat tortilla wrap with few tablespoons of the mixture, fold, and eat.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Is tofu healthy?Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health-promoting and are not at all like our body’s natural estrogen which can cause harm and lead to disease.This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. The short video below will explain the benefits of soy.