Breakfast Scramble Burrito

love this meal! It is hugely nutritious, full of plant foods, and high in vegan protein.

I serve this with my flatbread to make it a tortilla or burrito. It is great for breakfast, but I make it for dinner sometimes, too. It’s always a clear winner in my house.

Mushrooms has serious health benefits. So if you haven’t had them before, I urge you to try this meal. I used cremini mushrooms and they have a mild taste. Mushrooms support heart health, fight cancer, boost immunity, lower inflammation, improve energy, support brain function, and are even a good source of vitamin D.  So chop ’em up and toss ’em in!

1 package extra firm tofu, cubed (non-GMO, organic)

3 cloves garlic, minced

2 cups onion, diced

1 cup potato, diced

1.5 cups cremini mushrooms, diced

1/4 cup nutritional yeast

1 tbsp lemon juice (or 3 drops Young Living lemon essential oil)

Himalyan sea salt/pepper, to taste

  1. Drain cubed tofu.
  2. Heat a large skillet and saute the garlic and onion for a few minutes using a splash of vegetable broth or water. Add the diced potato and mushroom and saute for 12 minutes, covered. Reduce heat and stir frequently to prevent sticking.
  3. Add in the tofu, nutritional yeast, lemon, and season with salt and pepper. Continue cooking, covered, until potato is cooked through.
  4. Serve on flatbread and add any toppings or garnishments you like. Lettuce, salsa, pineapple, vegan cheese sauce….the possibilities are endless!

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