Breakfast Burritos
A delicious, hearty breakfast burrito filled with scrambled tofu, sautéed veggies, and savory spices, perfect for starting your day with a plant-based punch!
Servings: 6 Burritos
Equipment
- Mixing Bowls
- Baking Sheets
- Medium to Large Sauté Pan
- Tofu Press Optional
- Parchment Paper
Ingredients
Tofu Eggs
- 12 oz Firm or Extra Firm Tofu Pressed
- 1 tsp Black Salt
- 2 tbsp Nutritional Yeast
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- ¼ tsp Paprika
- Pinch Turmeric Optional, for color
Roasted Potatoes
- 3 Medium Red Skin Potatoes Cut into ½ inch cubes
- 1 tbsp Avocado Oil
- 1½ tsp Chili Powder
- 1 tsp Cumin
- ¼ tsp Sea Salt
Veggies
- 1 tbsp Avocado Oil
- 1 White Onion Diced
- 1 Red Bell Pepper Diced, you can use any bell pepper here
- 1 Jalapeno Seeped and diced, optional
- 4 cloves Garlic Minced
- 1 tsp Chili Powder
- ½ tsp Cumin
- 1 bunch Cilantro Chopped
- 1 cup Shredded Vegan Cheese
- 6 Burrito Sized Tortillas
Instructions
- Preheat the oven to 425℉ and get 2 baking sheets and line with parchment paper or silicone baking mats
- Make the tofu eggs by first pressing the tofu in a press, or wrap the tofu in a towel and place a heavy pot on to tofu. After pressing, crumbling the tofu into small chunks into a mixing bowl, then add the black salt, nutritional yeast, sea salt, black pepper, paprika, and turmeric, if using. Mix gently until combined. Set aside until the oven is preheated. Once the oven is preheated, place on the bottom rack for 15 to 25 minutes, taking out to mix about halfway through. You want the tofu eggs to begin to turn golden brown but still have a soft texture.
- Prepare the potatoes, dice the potatoes into ½ inch cubes. Add to a mixing bowl with 1 tablespoon of avocado oil, chili powder, cumin, salt, and pepper. Set aside until the oven is preheated. Once preheated, place on the top rack in the oven for 30 minutes, mixing about halfway through. The potatoes should be golden brown.
- Place a large sauté pan over medium heat, once heated add 1 tablespoon of avocado oil. Then add the diced onion and bell pepper. Saute for about 5 minutes, then add the jalapeno and garlic. Then add the chili powder, cumin and salt. Cook for another minute and remove from heat, then add to a large mixing bowl. Then add the cilantro. Once the tofu and potatoes are done, add to the mixing bowl and mix until combined.
- Take a piece of parchment paper and place a tortilla on top, place your desired amount of shredded cheese in the center of the tortilla, then add about ¾ cup of your burrito filling. Then wrap the burrito closed. Start by folding the sides in a little, taking the bottom, the end closest to you, and start to pull it over the filling, while pulling the filling back towards your body. Then fold the sides in and finish wrapping the tortilla over itself forming a burrito. Then wrap the burrito up in the parchment paper and repeat until all burritos are wrapped.
- If you have extra filling, save it and eat it with toast later!
- Place the burritos in the freezer, they will stay good for 3 months. To re-heat, remove the parchment paper, place on a microwave safe plate and heat for between 2 to 2 and a half minutes. Add any desired toppings, like salsa, avocado, extra cheese, or sour cream and enjoy.