Ingredients
Directions
First, prepare the sauce: Add all ingredients to a medium bowl. Whisk together until blended. If your tahini is extra thick, you may need to add 1–2 tablespoons more plant milk to reach a sauce-like consistency. Set aside.
Next, heat a large stovetop pan over medium-high heat. Once the pan is hot, add the tofu, onions, and peppers, cooking until the onion is translucent and tofu starts to brown just a bit, about 5 minutes.
Turn down the heat to medium and stir in the tomatoes and optional jalapeños, cooking for another minute.
Pour the sauce over top of the tofu and stir to combine, cooking for another minute until the sauce is fully combined with the tofu and vegetables.
Fold in the spinach and optional cilantro until the spinach is wilted, about 30 seconds.
Assemble your tofu burritos: Divide the tofu mixture between two warmed tortillas (warm in the microwave for 30 seconds or heat on a skillet on the stovetop for 1–2 minutes, if desired).
Divide the avocado between the tortillas, then top with 2–3 tablespoons of salsa, 1–2 tablespoons of optional Cashew Sour Cream, and, if you like it extra spicy, your desired amount of hot sauce. Enjoy your breakfast wrap!
Chef's Notes
Substitutions
Substitute tofu with crumbled tempeh.
Substitute jalapeño with green bell pepper.
Substitute spinach with baby kale or arugula.
Substitute cilantro with parsley or dill.
Use almond butter in place of tahini.
Use corn tortillas in place of whole-grain flour tortillas.
Soy-Free
Instead of tofu, try crumbled chickpeas or your favorite plant-based protein of choice.
Nut-Free
Substitute cashews with silken tofu in the sour cream and omit the water.
If You Want to Double This Recipe
Tofu packages typically contain 14–16 ounces. The reason this recipe calls for 8 ounces is because the pan would be overcrowded with the full block of tofu and doubling the veggies. If you want to double this recipe, consider preparing your ingredients (chopping and measuring) by doubling the amount but making the recipe on the stovetop in two separate batches.
Prep Ahead
Make the Cashew Sour Cream ahead of time and store it in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Storage
Store your breakfast wrap in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
First, prepare the sauce: Add all ingredients to a medium bowl. Whisk together until blended. If your tahini is extra thick, you may need to add 1–2 tablespoons more plant milk to reach a sauce-like consistency. Set aside.
Next, heat a large stovetop pan over medium-high heat. Once the pan is hot, add the tofu, onions, and peppers, cooking until the onion is translucent and tofu starts to brown just a bit, about 5 minutes.
Turn down the heat to medium and stir in the tomatoes and optional jalapeños, cooking for another minute.
Pour the sauce over top of the tofu and stir to combine, cooking for another minute until the sauce is fully combined with the tofu and vegetables.
Fold in the spinach and optional cilantro until the spinach is wilted, about 30 seconds.
Assemble your tofu burritos: Divide the tofu mixture between two warmed tortillas (warm in the microwave for 30 seconds or heat on a skillet on the stovetop for 1–2 minutes, if desired).
Divide the avocado between the tortillas, then top with 2–3 tablespoons of salsa, 1–2 tablespoons of optional Cashew Sour Cream, and, if you like it extra spicy, your desired amount of hot sauce. Enjoy your breakfast wrap!
