Vegan Breakfast Burrito
I never took a stab at making tofu scramble because I don’t think tofu is the healthiest way to eat soy. Even organic tofu is heavily processed and deprived of essential nutrients. When I do eat soy, I opt for the fermented version: tempeh. During the fermentation, tempeh retains all of the dietary fiber, vitamins and protein of the whole soybean. It’s also extra tasty!
Vegan, Gluten-Free Breakfast Burrito
Ingredients
Vegan scrambled "eggs"
- 1 cup Organic Tempeh
- 1/4 cup Filtered Water
- 1/4 cup Nutritional Yeast
- 1/2 tsp Tumeric (optional)
Burrito
- 2 leafs of Collard greens or swiss chard
- 1 Organic Tomato
- 1 Avocado
- 1/2 cup Organic Sprouts
Potato hash
- 2 large Organic Potatoes
- 1/2 red Onion
- 1 tbsp Olive oil (optional)
- Seasoning to taste
Instructions
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Pre-heat oven to 400°F
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Chop potatoes and onion, place in cooking pan, mix with oil and seasoning, cook for 20 minutes.
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Chop tempeh in small, half inch pieces. In a saucepan, add ingredients of Vegan scrambled "eggs" and cook on medium for 10 minutes.
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Remove stem from collard greens. Chop tomato and avocado. Assemble burrito as seen in image below.
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Serve with potato hash and enjoy!