IT’S VEGAN BURRITO TIME I’m really not a fan of eating things several times in…


I’m really not a fan of eating things several times in a row, I don’t know why but heating up something from the day before isn’t my cup of tea…😅

BUT I’ve made these DELICIOUS BURRITOS on 2 evenings right after each other just because they were sooo good & simple! 🙈

Go and give them a try, if you love burritos, tofu, beans and garlic 😍


2 Tortillas (I used the carrot tortillas from nofairytales )
1 Scallion
1 Carrot
100g Tofu (I used chili tofu from lidloesterreich , but you can just season it yourself)
100g Cauliflower Rice (You can do it yourself or buy a frozen package)
100g Kidney Beans
50g Red Onion
80g Salad
100g Chopped Tomatoes (in a can)
50g Plant-Based Yogurt (I used alpro )
1 Tsp Oil
1 Clove of Garlic
Chili Powder
Salt & Pepper
Paprika Powder

1️⃣ Prepare your cauliflower rice by seasoning it and heating it up. Wash & chop the salad as well as the scallions, the carrot and the red onion. Mince the garlic clove.

2️⃣ Heat up the oil in a pan, add onions and carrots first. After these are cooked, crumble the tofu into the pan. Season it and add the chopped tomatoes. Add 1/2 of the garlic and the kidney beans at the end.

3️⃣ Soften your tortillas by putting them in the microwave or in the oven (which takes more time). Mix the other 1/2 of minced garlic into the plant-based yogurt and season it.

4️⃣ Now it’s time to put everything together and enjoy 2 really yummy tortilla wraps.

Enjoy 😍

▶️ Depending in the size of your tortillas (mine were pretty average sized), your fillings may not fit into them. I just ate the leftovers as a side salad without a tortilla – it’s also a very good alternative with less calories! 😌

The whole serving has about
~ 640 kcal ~ 77g carbs ~ 35g protein ~ 19g fat ~

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