Spiral Noodle Tofu Scramble Breakfast Burrito

This breakfast burrito gives all the yumminess of a breakfast sandwich without the grease. Loaded with nutrients and oh so fresh, this flavorful way to start your day will be a hit with diners of every age and preference and provide all the energy you could need to start your day on the right foot. Chickapea pasta spirals are the perfect complement to the texture of the tofu scramble and the entire recipe is gluten-free, vegan and nut-free. 

 

Spiral Noodle Tofu Scramble Breakfast Burrito

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Course: Breakfast
  • Cuisine: American
  • Servings: 4 

Ingredients:

  • 1 Package Chickapea Spiral Pasta
  • 1 Tbsp salt + 1 pinch, divided
  • ½ cup firm tofu, drained and minced roughly
  • ¼ cup red onion, minced
  • 1 Tbsp avocado oil
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1 pinch turmeric
  • ¾ cup enchilada sauce*
  • 2 slices vegan cheese of choice, crumbled or cut up finely
  • 1 avocado, chopped
  • 1 tomato, chopped
  • ¼ cup cilantro, sliced
  • ¼ cup pickled pepperoncini peppers, sliced
  • 1 lime, cut into wedges
  • 1 pinch finishing salt
  • 4- 6 medium corn tortillas 

Instructions:

  1. Prepare Chickapea spiral pasta to package specifications (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes).
  2. Drain pasta, add back to the pot, and set aside.
  3. Crumble drained tofu roughly into bite-sized pieces using the back of a fork.
  4. Heat avocado oil in a pan over medium heat.
  5. Add tofu and red onion to the pan and cook for 2 minutes.
  6. Add a pinch of salt, onion powder, garlic powder and turmeric powder. Mix well and continue to cook for 4 minutes.
  7. Add pasta and enchilada sauce to the pan and stir until well combined.
  8. Cook over medium temperature for 4-5 minutes, stirring to stop the mixture from sticking to the pan or browning.
  9. Spoon the pasta mixture into warm corn tortillas and immediately top each with half a slice of crumbled vegan cheese.
  10. Squeeze the juice of ¼ lime over top each tortilla.
  11. Add diced avocado, fresh tomato, cilantro, a few slices of pepperoncini peppers and a pinch of finishing salt over each serving.
  12. Serve while warm and enjoy.

Recipe Notes:

  • Avocado oil is recommended in this recipe because of its tolerance of temperatures and smoke point. Other oils may be substituted but not low smoke point oils such as extra virgin olive oil or coconut oil.
  • Earth Island pepper jack and cheddar style slices both work well as the vegan cheese in this recipe.
  • *Bottled enchilada sauce was used in this recipe to expedite the process. Pre-made enchilada sauce is available in most grocery stores in the international foods section.