Vegan Breakfast Burritos
By: Matt
Published: Sunday, October 22, 2017 - 9:08pm

Ingredients




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 lime
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 avocado
1 medium green pepperoni (sliced into thin strips)
1 medium onion (sliced into thin strips)

Preparation

1 Heat the oven up to 200°C (390°F). 2 Place the sliced tofu on a baking tin in the oven and bake for 8 minutes. 3 Heat a little oil in a large pan and brown a chopped onion. 4 Add the rest of the chopped vegetables into the pan and cook for 8 minutes. 5 Peel the avocado and smash the pulp. 6 Mix the avocado pulp with the guacamole pepperoni and onion slices in a small bowl. 7 Add oil, salt, pepper and the juice of a lime and mix in the small bowl: The guacamole is ready. 8 Lay down the tortillas on a chopping board, add vegetables and tofu and roll them up. 9 Slice the tortilla in halves and serve. 10 Dip every bite of your tortilla in the guacamole sauce.

About

Breakfast burritos stuffed with bell pepper, carrot, tofu, cabbage and zucchini