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Tempeh Breakfast Burritos
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Tempeh Breakfast Burritos

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Servings: 4 servings

Ingredients

  • 8 oz tempeh
  • ¾ cup chopped tomato
  • ¼ cup chopped onion
  • ¼ cup chopped carrot
  • ¾ cup baby arugula
  • 2 tbsp olive oil
  • ½ tsp salt, divided
  • ½ tsp cumin
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 4-6 whole wheat tortillas
  • ½ cup shredded cheddar cheese
  • bunch of sprouts
  • hot sauce
  • 1 sliced avocado

Instructions

  • Crumble 8 ounces of tempeh into a medium-sized bowl and pour over boiling water until the tempeh is well covered.  Let soak for about 10 minutes. 
  • Meanwhile, chop ¾ cup of fresh tomatoes, ¼ cup of onion and one large carrot.  Set aside.
  • Drain the tempeh and season with ¼ teaspoon of salt and ½ teaspoon each of cumin, onion powder, garlic powder and paprika.  Set aside.
  • Add chopped vegetables and ¾ cup of baby arugula to a large frying pan that has been coated in 2 tablespoons of olive oil. Season with ¼ teaspoon of salt. Sauté the vegetables for about 6 minutes. Add the tempeh and sauté for an additional 4 minutes. 
  • Remove the frying pan from the heat and stir in 2 teaspoons of agave syrup (or honey), 1 teaspoon of red wine vinegar and 1 teaspoon of Braggs liquid aminos (or soy sauce).
  • Fill whole wheat tortillas with tempeh mixture and top with cheddar cheese and sprouts, if desired. Tightly roll the tortilla from the bottom to the top, tucking in the sides of the tortilla to form burritos. 
  • Add burritos to a pan that has been coated in 1 tablespoon of olive oil and toast until light brown on all sides. 
  • Serve burritos immediately with avocado slices, sprouts and hot sauce and enjoy!  This recipe makes 4-6 burritos, depending on the size of your tortillas.