Southwest Scramble Breakfast Burrito Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 15 minutes
1 tablespoon dairy-free butter
½ cup diced red bell pepper
½ cup diced red onion
8 ounces extra-firm tofu, drained and pressed
½ cup Steamed Seitan Chipotle Links, crumbled
1 tablespoon taco seasoning
½ teaspoon salt
2 tablespoons flaxseed meal
2 large sprouted grain tortillas
1Melt the butter in a large skillet over medium-high heat.
2Add the bell pepper and onion and sauté for 10 minutes. Crumble in the tofu along with the prepared seitan. Sauté for 5 minutes more and add the taco seasoning and salt. Sprinkle in flaxseed meal and mix well.
3Spoon half the mixture into each tortilla and roll burrito-style. Cut in half and serve.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.