Scrambled Tofu Burrito

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  • Vegan Recipe
  • Vegetarian Recipe

Serves 6

Serve in a wrap as a breakfast burrito, on hot crusty bread or with your favourite cooked breakfast. Vegan-friendly, vegetarian, dairy free and gluten free (with your choice of gluten-free wrap).

INGREDIENTS

  • 1 Tbsp olive oil
  • 1 1/2 cups grated kumara
  • 1/2 cup red capsicum, sliced
  • 2 spring onion, sliced
  • 1 cup corn kernels
  • 3 Tbsp Anathoth Farm Zucchini Pickle
  • 1 packet firm tofu, drained
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • freshly cracked black pepper
  • fresh herbs, to garnish
  • 6 burrito wraps

METHOD

  • On a stove top over medium heat, add oil to frypan. Add grated kumara, capsicum, spring onion and corn kernels. Chase with a wooden spoon and saute for 7-8 minutes.
  • Drain then crumble tofu into the mix. Add Zucchini Pickle and spices and continue to saute, stirring regularly with a wooden spoon for a further 7-8 minutes until the tofu is fully coated with flavour and heated through. 
  • Spoon onto burrito wraps, garnish with herbs and freshly cracked pepper.
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