Spring Spring Vegetables Breakfast Burrito for Easter

Celebrate Easter with a burst of spring flavors in this vibrant, plant-based breakfast burrito filled with seasonal vegetables and wholesome ingredients!

Ingredients:

– 1 tbsp olive oil

– 8 oz firm tofu, crumbled

– 1/2 red onion, diced

– 1 bell pepper, thinly sliced

– 1 zucchini, julienned

– 1 cup cherry tomatoes, halved

– 1 tsp garlic powder

– 1 tsp smoked paprika

– Salt and pepper to taste

– 4 large whole wheat tortillas

– 1/2 avocado, sliced

– Fresh cilantro, for garnish

Directions:

1. Heat olive oil in a skillet over medium heat.

2. Add crumbled tofu and sauté until lightly golden.

3. Add red onion, bell pepper, zucchini, and cherry tomatoes. Cook until vegetables are tender.

4. Season with garlic powder, smoked paprika, salt, and pepper.

5. Warm tortillas in a separate pan.

6. Divide the tofu and vegetable mixture among the tortillas.

7. Top with avocado slices and fresh cilantro.

8. Roll up the burritos, tucking in the sides.

9. Serve warm and enjoy a taste of spring!

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Calories: ~280 per serving | Servings: 4 | Storage Tips: Best enjoyed fresh, store any leftovers in an airtight container in the refrigerator for up to 2 days.

#SpringEats #VeganBrunch #FreshFlavors