Vegan Breakfast Burritos
For the burritos
1 dash black pepper
3 small carrot (sliced into strips)
1 tbsp chives (finely chopped)
6 1⁄4 oz firm tofu (sliced into strips)
2 medium green pepperoni (sliced into strips)
1 tablespoon olive oil
1⁄2 medium onion (sliced into strips)
1 dash salt
2 cups savoy cabbage (sliced into strips)
1⁄2 head white cabbage (sliced into strips)
4 tortillas whole wheat tortilla
3 small zucchini (sliced into strips)
For the guacamole
1 medium green pepperoni (sliced into thin strips)
1 medium onion (sliced into thin strips)
Heat the oven up to 200°C (390°F).
Place the sliced tofu on a baking tin in the oven and bake for 8 minutes.
Heat a little oil in a large pan and brown a chopped onion.
Add the rest of the chopped vegetables into the pan and cook for 8 minutes.
Peel the avocado and smash the pulp.
Mix the avocado pulp with the guacamole pepperoni and onion slices in a small bowl.
Add oil, salt, pepper and the juice of a lime and mix in the small bowl: The guacamole is ready.
Lay down the tortillas on a chopping board, add vegetables and tofu and roll them up.
Slice the tortilla in halves and serve.
Dip every bite of your tortilla in the guacamole sauce.
Breakfast burritos stuffed with bell pepper, carrot, tofu, cabbage and zucchini
Sunday, October 22, 2017 - 9:08pm