Breakfast Burritos

Breakfast BurritosBreakfast Burritos recipe shared by Matt from

Breakfast Burritos
Breakfast burritos stuffed with bell pepper, carrot, tofu, cabbage and zucchini
Recipe type: Breakfast
Cuisine: Vegan
For the burritos
  • 1 dash black pepper
  • 3 small carrot (sliced into strips)
  • 1 tbsp chives (finely chopped)
  • 6 1⁄4 oz firm tofu (sliced into strips)
  • 2 medium green pepperoncini (sliced into strips)
  • 1 lime
  • 1 tablespoon olive oil
  • 1⁄2 medium onion (sliced into strips)
  • 1 dash salt
  • 2 cups savoy cabbage (sliced into strips)
  • 1⁄2 head white cabbage (sliced into strips)
  • 4 tortillas whole wheat tortilla
  • 3 small zucchini (sliced into strips)
For the guacamole
  • 1 avocado
  • 1 medium green pepperoncini (sliced into thin strips)
  • 1 medium onion (sliced into thin strips)
  1. Heat the oven up to 200°C (390°F).
  2. Place the sliced tofu on a baking tin in the oven and bake for 8 minutes.
  3. Heat a little oil in a large pan and brown a chopped onion.
  4. Add the rest of the chopped vegetables into the pan and cook for 8 minutes.
  5. Peel the avocado and smash the pulp.
  6. Mix the avocado pulp with the guacamole pepperoncini and onion slices in a small bowl.
  7. Add oil, salt, pepper and the juice of a lime and mix in the small bowl: The guacamole is ready.
  8. Lay down the tortillas on a chopping board, add vegetables and tofu and roll them up.
  9. Slice the tortilla in halves and serve.
  10. Dip every bite of your tortilla in the guacamole sauce.