Vegan Tofu Breakfast Eggrolls

A perfectly balanced breakfast you don’t need to be a vegan to enjoy! Delegate a weekend morning to have enough time to make all the components or prep the night before to bake in the AM. You can buy the condiments from the store, but it makes the dish taste way better with fresh ingredients. ;)

Ingredients:

• 1 packet of eggroll wrappers

• Tofu Scramble

• "Refried" Pinto Beans

• Mango Salsa

• Cilantro Lime Vinaigrette

Tofu Scramble:

• 1 block of firm tofu

• 1 tsp extra virgin olive oil

• 1/4 cup nutritional yeast + more to taste

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and Pepper, to taste

"Refried" Beans

• 1 15 oz can of beans (your choice, but I prefer pinto beans)

• 3-4 Tbsp. water, divided

Taco Spices:

• 1 tsp chili powder

• 1 tsp paprika

• 1/2 tsp cumin

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• salt and pepper, to taste

Cilantro Lime Vinaigrette

• ½ bunch of cilantro, washed and patted dry

• 2 Tbsp. Extra Virgin Olive Oil

• 2 Tbsp. water or vegetable broth

• 1 lime, juiced

• 1-2 Tbsp. honey

• 1 clove garlic

• 1 cap full of apple cider vinegar

• Salt and pepper, to taste

Mango Salsa

• 1 fresh mango, diced small

• 1/2 red onion, diced small

• 1 red bell pepper, diced small

• 1 jalapeno, seeded and chopped

• 1/4 bunch cilantro, chopped

• 1-2 fresh limes, juiced (I add 1.5 limes)

• Salt and pepper, to taste

Directions:

1. Prep the mango salsa and cilantro lime vinaigrette in advance. You can skip this step and buy them from the store.

2. Prep the “Refried” beans by washing and drying them with a colander. Saute on medium-high heat, pouring the water 1 tbsp at a time. Season the beans with taco spices. Saute until the beans can mash them with a fork

3. Pat and dry your tofu. Cut it into small squares. In a separate pan with olive oil on medium-high heat, saute the tofu and add the seasonings until it looks like a scramble (5-10 minutes)

4. Now that all your ingredients are prepared, it’s time to assemble. First, wet the edges of the egg roll wrappers with water. Turn the wrapper diagonally, and add 2 tbsp. tofu and 1 tbsp, beans to the bottom third of the wrapper

5. Wrap each egg roll by folding it in the bottom corner, then the sides into the center. Next, roll the wrapper by holding down the sides to close the wrap.

6. Air fry at 375 for 15 minutes or until brown.

7. Serve with the cilantro lime dressing and mango salsa.