With back-to-school upon us, thoughts of buying textbooks, finalizing class schedules, and trying to fix broken sleep schedules are looming over most students’ heads. Often the last thing on anyone’s mind is grocery shopping or cooking. However, starting your day with something nutritious is integral to staying focused in class and during those long nights at the library.
Finding a healthy option for breakfast that’s quick and easy to make can often be a challenge, but fear not! This recipe for breakfast burritos takes no time at all to prepare, and you can store the filling in the fridge for those hectic mornings when you have less than 15 minutes to whip something up. The recipe is also vegan, so you’re saving the planet while saving time.
- One package of tofu (medium firmness works best)
- Four to five mushrooms, chopped
- One clove of garlic, minced
- Half a red bell pepper, diced
- Half a tomato, diced, or your favourite salsa
- One whole wheat tortilla
- Half a teaspoon of turmeric
- Black pepper to taste
- Hot sauce to taste
- One teaspoon of coconut or olive oil
- Lime wedge to taste
- Over medium heat, scramble up the tofu in oil with the minced garlic and season with turmeric and black pepper
- Add the mushrooms and bell peppers and sautée until cooked and fragrant
- Layer the tofu scramble onto a whole wheat tortilla and top with diced fresh tomato or your favourite salsa
4. Squeeze some lime juice (optional) and enjoy!
Store any leftovers in the fridge for up to two days, and reheat on a pan when you need breakfast in a jiffy. So instead of scrambling to get ready before that 8:30 a.m. lecture, scramble up some tofu and chow down! Good luck this year!