This week has given me by the Mexican flavors. As I already told you, I love Mexican cuisine because many healthy and natural ingredients are used and the dishes are very tasty and easy to prepare (the way I like them?).

tortillas seem like a great invention because you can add almost any ingredient to them and they are always delicious. I avoid those that have wheat flour or some cereal with gluten, but if I have no other choice, at least I try to make them with wholemeal flours.



Para el revuelto vegano:

  • 140 g de tofu firme (5 onzas)
  • Aceite de oliva virgen extra
  • 1/4 cucharadita de cúrcuma en polvo
  • Sal negra o Kala Namak
  • Pimienta negra molida

Para los burritos veganos:

  • 4 tortillas
  • Cebolla morada troceada
  • Revuelto vegano
  • 4 cucharadas de levadura de cerveza o levadura nutricional
  • Salsa mexicana
  • Aguacate en dados


For the vegan scramble:

    < li id="instruction-step-1">Crush the tofu and mash it with a fork until it has a texture similar to scrambled eggs.
  1. In a Add a splash of extra virgin olive oil to the pan and when it is hot, add the tofu, black salt, turmeric and black pepper. Stir.
  2. Cook for about 10 minutes, stirring occasionally.

For the vegan burritos:< /strong>

  1. Heat the tortillas in a pan so they are warm.
  2. Place the ingredients in rows (the onion, the scrambled eggs, the sauce and the avocado). Spoon a tablespoon of nutritional or brewer’s yeast on top and close the burrito (see step-by-step photo). Repeat the process with the other burritos.
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