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Breakfast Wraps

  By Kris Giovanini  

January 13, 2016

Whether you call it a "wrap" or a "burrito", this tasty vegan version is a great way to start any day!

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2 T oil, water, wine or veggie broth

½ white onion, diced

½ red green pepper, diced

1 clove garlic

½ tsp. salt

14 to 16 oz. package firm or extra-firm tofu

4-oz. can mild diced green chilies

½ tsp. turmeric

½ cup vegan cheese shreds (like Daiya PepperJack)

1 T nutritional yeast

Tortillas (corn, white, whole wheat, spinach or whatever you like best)


In a skillet sauté the onions, red pepper and garlic in the wine, water, broth or oil. Add the salt and continue to cook until the onions are tender.

Remove the tofu from the package and rinse it under running water. Gently squeeze the tofu to remove excess moisture. Crumble the tofu into the skillet. Add the turmeric and cook over medium heat about 5 minutes.

Add the cheese and nutritional yeast and stir to incorporate.

Remove the skillet from the heat and allow the scramble to rest for 5 to 10 minutes.

Warm the tortillas.

Spoon equal amounts of the scramble into the warm tortillas and fold over or roll up burrito style, depending on the size of the tortillas.

Serve with a side of salsa or hot sauce if desired.



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