Breakfast Burrito

Breakfast BurritoIngredients:

  • ¾ cup frozen diced peppers
  • ¾ frozen diced onions
  • 1 package extra firm
  • 4 sundried tomato wraps
  • 1TBSP sriracha
  • 1 jar roasted red peppers
  • 1 jar sundried tomatoes 



  1. Remove tofu from water and drain in a strainer. Press firmly down (use a paper towel) to remove excess water.
  2. Place tofu on chopping block and cut into little cubes.
  3. Add to a sauté pan (medium-high heat) with diced onion and peppers and 2-3TBSP EVOO.
  4. Use wooden spoon to stir and toss the tofu – browning on all sides (about 8mins).
  5. Meanwhile, puree sundried tomatoes and roasted red peppers in a blender until chunky, not totally smooth. Set aside.
  6. Once tofu is lightly browned on all sides and onions are clear, add mushrooms.
  7. Add 1TBS of sriracha (or more if desired) and mix together. Turn off stove.
  8. Warm the wraps in the microwave for about 10 seconds each so they don’t break when your oll them.
  9. Take a heaping spoonful of the filling and roll the burrito. Use toothpicks if necessary.

10. Serve with ½ cup of the pepper and tomato puree for dipping.


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