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Breakfast Burrito

Updated: May 20, 2020

Makes 2 burritos


  • 1 tbsp Soaked Cashews

  • 1 tsp nutritional yeast

  • 1/8 tsp turmeric

  • 1/3 cup water

  • Other seasonings or herbs of your choice (optional)

  • 8 oz extra firm tofu

  • ¼ cup diced onion

  • ¾ cup coarsely chopped baby spinach or other baby greens

  • Salt and pepper to taste (eventually omit salt)

  • 1 can black beans

  • 1/3 cup vegan mozzarella cheese (see Lovejoy Kitchen cookbook)

  • 2 large Ezekiel sprouted grain tortillas or whole wheat lavash breads

1. Blend the cashews, nutritional yeast, turmeric, and water until smooth.

2. Cut the tofu into small chunks.

3. In a medium glass storage container, add the tofu and cashew mixture and gently stir together. Put the lid on the container, shake the tofu around a little, and set aside. 

4. In a medium frying pan,  water sauté the onions until soft. Add the tofu mixture and cook for a minute. Stir in the black beans and let simmer until the liquid has evaporated.  Add the baby spinach or other baby greens and cook for another 2 minutes. 6. Remove from the heat and place on the tortillas or lavash breads and serve immediately. Add air fried french fries to the burritos and garnish with avocado, fresh salsa, and hot sauce.

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