Our Avocado Tofu Breakfast Burrito is a great, easy and filling alternative to a traditional egg and cheese breakfast burrito and is not limited to just mornings! It is vegan (depending on the brand of tortilla you buy) and very flavorful, don’t let the tofu scare you. Kids love it too, and this recipe also doubles as good mock scrambled eggs if you omit the tortilla. Try it and let us know what you think!
Avocado Tofu Breakfast Burrito – Serves 2
Ingredients:
2 burrito-sized tortillas (sprouted or wheat are obviously the most nutritious but harder to find in the burrito size)
1 pkg firm tofu, thoroughly drained and crumbled
1/2 Diced avocado
1/4-1/2 jar of your favorite salsa or make your own (we used Pace)
1/8 Diced white onion
1/4 Diced green bell pepper
Handful fresh baby spinach leaves, torn
2 TBS. olive oil
Dried oregano, to taste
Onion powder, to taste
Sea salt, to taste
Pepper, to taste
Directions:
Soak vegetables in 8.0-8.5 pH Chanson alkaline water. In large skillet, sautee onions and bell pepper in olive oil. Add tofu, salsa and spices and cook approximately 5-7 minutes. Add spinach and cook another minute. Spread in the middle of tortilla, top with avocado and wrap.
Look for new alkaline recipes every Monday, check out our other recipes, and visit us at www.chansonwater.com for more information about the health benefits of Chanson alkaline ionized water.
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