Vegan Breakfast Burritos
For the burritos
1 dash black pepper
3 small carrot (sliced into strips)
1 tbsp chives (finely chopped)
6 1⁄4 oz firm tofu (sliced into strips)
2 medium green pepperoni (sliced into strips)
1 tablespoon olive oil
1⁄2 medium onion (sliced into strips)
1 dash salt
2 cups savoy cabbage (sliced into strips)
1⁄2 head white cabbage (sliced into strips)
4 tortillas whole wheat tortilla
3 small zucchini (sliced into strips)
For the guacamole
1 medium green pepperoni (sliced into thin strips)
1 medium onion (sliced into thin strips)
Heat the oven up to 200°C (390°F).
Place the sliced tofu on a baking tin in the oven and bake for 8 minutes.
Heat a little oil in a large pan and brown a chopped onion.
Add the rest of the chopped vegetables into the pan and cook for 8 minutes.
Peel the avocado and smash the pulp.
Mix the avocado pulp with the guacamole pepperoni and onion slices in a small bowl.
Add oil, salt, pepper and the juice of a lime and mix in the small bowl: The guacamole is ready.
Lay down the tortillas on a chopping board, add vegetables and tofu and roll them up.
Slice the tortilla in halves and serve.
Dip every bite of your tortilla in the guacamole sauce.