Yields2 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
Ingredients
Sauce
1tbsptahini
2tbspplant-based milk (plain, unsweetened)
¼tspground turmeric
1tspchili powder
1tspground cumin
1tspgarlic powder
¼tspkala namak (or other salt, (optional))
2dashesground black pepper
Tofu
7ozorganic tofu (firm, extra firm, or super firm, drained (half a block), see Chef’s Notes)
½cupred onions (chopped)
½cupred bell pepper (seeded and chopped)
½cuptomato (seeded and chopped)
1tbspjalapeño ((optional) seeded and minced)
1cuporganic spinach
2tbspcilantro (optional, chopped)
2organic whole-grain tortillas (8-inch or large collard leaves)
½large avocado (sliced)
salsa (optional; or hot sauce, to taste)
Cashew Sour Cream (optional to taste, link in Chef’s Notes)
hot sauce (to taste)
Directions
1
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.
2
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.
3
Turn down the heat to medium and stir in the tomatoes and optional jalapeños, cooking for another minute.
4
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.
5
Fold in the spinach and optional cilantro until the spinach is wilted, about 30 seconds.
6
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).
7
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
Sauce
1tbsptahini
2tbspplant-based milk (plain, unsweetened)
¼tspground turmeric
1tspchili powder
1tspground cumin
1tspgarlic powder
¼tspkala namak (or other salt, (optional))
2dashesground black pepper
Tofu
7ozorganic tofu (firm, extra firm, or super firm, drained (half a block), see Chef’s Notes)
½cupred onions (chopped)
½cupred bell pepper (seeded and chopped)
½cuptomato (seeded and chopped)
1tbspjalapeño ((optional) seeded and minced)
1cuporganic spinach
2tbspcilantro (optional, chopped)
2organic whole-grain tortillas (8-inch or large collard leaves)
½large avocado (sliced)
salsa (optional; or hot sauce, to taste)
Cashew Sour Cream (optional to taste, link in Chef’s Notes)
hot sauce (to taste)
Directions
1
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.
2
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.
3
Turn down the heat to medium and stir in the tomatoes and optional jalapeños, cooking for another minute.
4
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.
5
Fold in the spinach and optional cilantro until the spinach is wilted, about 30 seconds.
6
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).
7
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!
