Breakfast wrap | vegan & easy
Breakfast wraps are THE breakfast when you love hearty and just don't feel like oatmeal. This wrap is filled with kidney beans, tofu egg & avocado.
Ingredients
- 2 wheat tortillas
- 30 gr iceberg lettuce
- 1 Avocado
- fresh coriander or parsley
Kidney beans
- 1 tbsp olive oil
- 1 tin kidney beans
- 1 tsp garlic powder
- 1 tsp tomato paste
- 1 tsp paprika powder
- ½ tsp salt
Tofu scrambled egg
- 1-2 tbsp olive oil
- 200 gr firm tofu
- 1 shallot
- 1 tsp turmeric
- ½ tsp Kala Namak
- 1 tsp soy sauce
- pepper
optional
- 2 tbsp vegan sour cream
- Sriracha
Instructions
Kidney beans
- Peel the shallot and cut into small rings. Drain kidney beans. Then heat a frying pan over medium heat, add oil. Fry 1/2 of the shallot rings for about 1 minute, then add the beans as well as spices. Fry everything, stirring occasionally, for about 5 minutes.
Tofu scrambled egg
- For the tofu egg you can use the same pan as for kidney beans. To do this, again add oil and the other half of the diced shallot to the pan.
- Crumble the tofu into the pan with your hands and fry for about 3 minutes. Then add the spices and soy sauce to the pan and mix everything together. Fry for about 2-3 minutes.
Breakfast wrap
- Cut iceberg lettuce and avocado into stripes.
- Top tortilla with iceberg lettuce, coriander, tofu egg, kidney beans and avocado. Roll into a burrito.
- Heat a skillet and, seam side down, brown the wrap for about 1-2 minutes on each side.
- Serve with sour cream and sriracha. Enjoy your meal!
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