Start your day with a powerful boost from this high-protein breakfast burrito, perfect for any meal of the day. This recipe has about 50g of protein per portion. This burrito contains hearty scrambled tofu, a savoury refried bean salsa, and creamy guacamole, all wrapped up in a warm, toasted wholemeal wrap. Not only is it packed with flavour, but each serving also provides a substantial amount of protein, essential for muscle repair and growth.
Takes 10 minutesminutes
Serves 2
Ingredients
1x 200g block of firm tofu
3tablespoonsof tamari/soy saucedivided
1tspturmeric powder
1tspsmoked paprika
Pinchof garlic powder
1x 400g tin of kidney beans
10cherry tomatoes
1bunch of scallions
2-3large wholemeal wraps
1ripe avocados
1lime
Salt & black pepper to taste
Optional Serving suggestions:
Cherry tomatoes
Kimchi
Spicy BBQ sauce
Fresh coriander
Instructions
Prepare the Scrambled Tofu: Put a wide bottom pan on a high heat and add 1 tbsp of oil. Crumble the tofu into the pan along with a pinch of salt and cook for 2 minutes stirring regularly. Mix in 1 tablespoon of tamari (or soy sauce), ½ tsp turmeric powder, ½ tsp of smoked paprika and a pinch of garlic powder, mix well and cook for a further minute. Add a splash of oat milk and deglaze the pan.
Prepare the Refried Beans Salsa: Finely chop the scallions and cut the cherry tomatoes in half. Drain and rinse the kidney beans. Heat the wide-bottom pan over high heat, add the beans, a pinch of salt, and 1⁄2 teaspoon of black pepper. Cook for 2 minutes, stirring occasionally. Add 70ml of water and the remaining 1 tablespoon of tamari/soy sauce and heat for a further minute. Mash the beans using a potato masher until they have a smooth, paste-like texture (you may need to add a little more water). Add the scallions and cherry tomatoes and mix them right through it and continue cooking for a further minute.
Make the Guacamole: Halve the avocado and remove the stone. Scoop out the flesh, chop it into small pieces, and transfer to a bowl. Add a pinch of salt, black pepper, and the juice of the 1 lime. Mash to your desired texture using a potato masher or fork. Taste and adjust seasoning as needed.
Toast the Wraps: Place a wide-bottom pan over high heat. Once hot, reduce to medium heat. Toast each wrap/tortilla on the pan for about 1-2 minutes on each side or until it toasts and starts to golden. Repeat until all wraps are toasted.
Serve: Place a toasted wrap on each plate and spoon on a serving of each of the components. Wrap and roll and enjoy!
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