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  • 2 red bell pepper (sliced)

  • 1 onion (sliced)

  • 1 tablespoon Danwood Smoked Oil®

  • 8 ounces extra firm tofu

  • 1 teaspoon turmeric

  • 1/2 teaspoon cumin

  • 1/2 teaspoon Danwood Smoky Powder®

  • 1/4 cup vegetable broth

  • 1/2 cup kidney beans

  • salt and ground black pepper

  • 5 tortillas

  • 1 avocado (sliced)

  • 1/4 cup salsa

  • 1 teaspoon Danwood Liquid Smoke®


  • Press the tofu wrapped in paper towels underneath a heavy object for about 5-10 min. Roughly chop into ~1/3 inch pieces and set aside.

  • Add the pepper, onion, and oil to a large skillet. Toss to coat vegetables in Danwood Smoked Oil® and cook over medium-high heat until softened and the edges of the peppers blacken, ~15 min.

  • Remove from the skillet and set aside.

  • Add the tofu to the same skillet along with the turmeric, cumin, Danwood Smoky Powder® and broth. Cook, stirring occasionally, until all the broth is absorbed, ~7 min.

  • Add the beans and cook another 2-4 minutes with Danwood Liquid Smoke®. 

  • To assemble the burritos, add 1/5 of the tofu mixture to a tortilla shell and top with pepper/onion mixture, avocado, and salsa.

veggie breakfast burrito.jpeg

This savoury breakfast is a satisfying way to start your day with healthy smoky flavor and it will fill you up with sustaining protein and fibre. Dress it up with lots of salsa , avocado , and / or hot sauce .

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