For my innaugural post, I decided to throw up a recipe for my favorite weekend breakfast – vegan breakfast burritos! I made these as a non-vegan with cheese and eggs, and decided I had to amend the recipe to accomodate my veganism when I made the transition. I make these EVERY weekend, both Saturday and Sunday, and Ryan makes vegan mochas. It’s become a ritual. On Saturdays we watch “America’s Test Kitchen” on PBS and on Sunday our breakfast viewing is “The Prisoner” on DVD. I suppose you could say we are creatures of habit in that respect.
So, without further adieu, here is my recipe for homemade vegan breakfast burritos. Hope you like!
Vegan Breakfast Burritos
(filling can also be used alone as a Tofu Scramble)
Potatoes/vegetables:
1 Tbsp vegetable oil
1 large or 2 small potatoes, finely cubed
1/4 C red pepper
1/4 C green pepper
1/4 C onion
1/4 C vegan “ground beef”
1-2 “Baby Bella” mushrooms (optional)
1 clove garlic
2 tsp cumin
1 tsp seasoning salt
1 tsp chili powder
Salt & Pepper
Tofu:
1/2 brick Melissa’s firm tofu, drained and mashed
2-3 Tbsp nutritional yeast
Cholula hot sauce
Salt & Pepper
Extras:
Tortilla shells
Salsa
Avocado
Cilantro
Preheat oven to BROIL. Add oil in cast iron skillet, but do not heat it up. Add potatoes, salt, pepper, cumin, chili powder, and seasoning salt. Mix to coat all potato cubes with spices and oil. Cook for 10 minutes on top rack, uncovered.
While the potatoes are cooking, heat 1 Tbsp of oil in a skillet, and add the mashed tofu once it is shimmering. Add salt, pepper, and nutritional yeast. Scramble for 8-10 minutes (like preparing eggs) or until golden brown and/or slightly crisp.
When the potatoes have cooked, add the remaining vegetable ingredients, the vegan “ground beef,” and scrambled tofu and mix it all up. Return to broiler and cook for 5 more minutes, uncovered. Upon removing from the oven, add the clove of chopped garlic and mix it all up. Adding the garlic before the last 5 minutes of cooking will result in it getting burnt and icky.
I find that heating the tortilla shells in a microwave for 18 seconds is perfect to soften them up. Fill them with the potato/vegetable/tofu mixture and top with salsa, avocado, and cilantro. Serve with a vegan mocha* to truly emulate my weekend breakfast. Most importantly – enjoy!
*Recipe coming soon!
