Today’s breakfast is brought to you by #MeatlessMonday! These Bell Pepper Breakfast Burritos have a savory flavor and will keep you full until lunch time. This recipe is vegan, packed with protein and perfect for those busy on-the-go mornings!
- 1 tablespoon margarine
- 3/4 cup bell pepper, diced
- 1 cup mushrooms, diced
- 18 ounces firm tofu, drained, pressed and diced
- 1 teaspoon garlic powder
- 1/8 teaspoons black pepper
- 1 1/2 teaspoons turmeric
- 3/4 teaspoons salt
- 1 teaspoon olive oil
- 2 teaspoons agave syrup
- 1 teaspoon liquid smoke
- 1 tablespoon apple cider vinegar
- 1 cup spinach, chopped
- 1/4 cup dairy free pepper jack cheese
- 6 large flour tortillas
Preheat an oven to 300 degrees.
Place the margarine in a sauté pan over medium-high heat. Add the bell pepper, mushrooms and tofu. Season with the garlic powder, pepper, turmeric, salt, olive oil, agave syrup, liquid smoke and apple cider vinegar, stirring with a wooden spoon to ensure seasonings are evenly distributed. Cook, stirring, for 5 minutes, or until the tofu has reached desired consistency.
Run the tortillas under water and place in the oven for about 3 minutes, or until the tortillas are soft and warm.
Fold the spinach and pepper jack into the tofu mushroom bell pepper mixture. Take off the heat.
Plate the warmed tortillas and spoon 6 portions of the tofu mushroom bell pepper mixture into the tortillas. Fold like a burrito and enjoy.
Recipe provided by the Meatless Monday campaign.