Scrambled Tofu, cooked kidney beans, and Pumpkin Peperonata contributed to these awesome burritos. As you can see, any and all leftovers can be put to good use without sacrificing good taste!
Scrambled Tofu Burritos
Note: If you are not serving the burritos right away, wrap tightly in cling film and chill until needed. Bring to room temperature or unwrap and warm them. Serve hot or at room temperature with a side of your favorite salsa.
2 - 4 Servings
4 Whole Wheat Tortillas
1 cup Scrambled Tofu
1 cup Pumpkin Peperonata
1/2 cup cooked Kidney Beans
1 ripe Avocado
Warm the tortillas until they are pliable; if they are not warm, they will break when rolled.
Warm the fillings and keep them in separate bowls.
Peel and cut the avocado into slices.
Place each tortilla on a plate or cutting board and add 1/4th portion of each of the filling ingredients; roll up tightly and cut in half. Allow about 2 or 3 pieces per person.
Serve immediately with some salsa. Enjoy!!
Scrambled Tofu, Pumpkin Peperonata, & Kidney Bean Burritos
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