A delicious and nutritious post-workout vegan breakfast burrito made with scrambled organic tofu, black beans, heirloom organic brown rice, kale, salsa, and vegan cheese, all wrapped in a gluten-free brown rice tortilla.
1: Scramble the organic tofu in a pan.
2: Cook black beans and heirloom organic brown rice in separate pots.
3: Sauté kale until wilted.
4: Mix scrambled tofu, black beans, brown rice, kale, salsa, and vegan cheese.
5: Wrap the mixture in a gluten-free brown rice tortilla.
6: Serve immediately.
