Step 1

To make your eggless breakfast burrito, start by making sure you have or made scrambled tofu seasoning. Next, heat oil on a large non-stick pan on medium-high heat. Distribute the oil evenly.

Step 2

On one side of the pan, crumble up tofu and on the other side, add diced tomato, mushrooms and onion and cook separately for 3-4 minutes, stirring frequently.

Step 3

Once the vegetables are mostly cooked and the water from the tofu has evaporated and the tofu begins to look slightly golden, mix everything together.

Step 4

Add Scrambled Tofu Seasoning and mix well. Turn the heat to a low.

Step 5

Stir in black beans and baby spinach and mix until spinach has just wilted. Taste and add more seasonings or any salt and pepper as needed.

Step 6

Divide the scrambled tofu mixture into 4 or 5 even amounts.

Step 7

Take a tortilla wrap and add one serving of the scrambled tofu mixture and wrap it up like a burrito. Repeat with the rest of the tortilla wraps.

Step 8

Allow to cool and once cooled, wrap in saran wrap or aluminum foil and store in the fridge (for up to 4-5 days) or freezer (for up to a month) until ready to eat.

Step 9

When ready to eat, heat in the microwave until thawed, if frozen (about 1-2 minutes) or until just warm, if refrigerated (about 30 seconds - 1 minute). Then toast on a pan on both sides or use a panini press. Enjoy on it’s own or with a side of salsa or ketchup.