I thought breakfast burritos were a thing of the past. You know….eggs, cheese, sausage, bacon, white flour tortilla…..that’s not really what I’m into anymore. But then, I discovered this:
So many textures and flavors, all wrapped up in a tortilla you can sink your teeth into. It’s essentially a loaded tofu scramble: egg-like tofu (don’t knock it til you try it!), black beans, potato cubes, peppers, mushrooms, spinach, salsa, seasonings. There isn’t even room for traditional breakfast burrito ingredients. They’re not missed, either. Make the scramble, all in one skillet. Then get wrappin’.
Eat them all in one sitting, or wrap the leftovers in wax paper and freeze for a later date. They microwave in 2 minutes so you have a savory breakfast/lunch/dinner/snack option anytime.
These are so adaptable, too. If you don’t like one of these ingredients, skip it! Or swap it out. Anything wrapped in a tortilla is going to be pretty good, after-all!
If you don’t eat wheat, make breakfast tacos with corn tortillas! So yummy. You could freeze portions of the filling in containers and then heat them up in a skillet or microwave to serve in corn tortillas.
If you can’t eat soy for some reason, you could skip it. Or, you could try the new tofu made of pumpkin seeds, call Pumfu. Honestly though, tofu is actually really tasty and healthy. I hope you give it a try if you haven’t yet!
I love savory breakfasts, but don’t eat them often (except occasional avocado toast). What plant-based savory breakfasts do you eat? Preferably quick ones?
Please comment on this post–I need ideas!
Breakfast Burritos (WFPB, Vegan, oil-free, freezer-friendly) Prep Time 35 mins Meet your new favorite savory breakfast! They freeze well for a quick meal when you need it.
Ingredients
1 onion, diced
2 cups diced potatoes (about 3 medium potatoes)
1 cup diced mushrooms or bell peppers
1 14-16 oz package extra firm tofu
1 can black beans (1.5 cups, cooked)
1 cup salsa
1 large handful spinach, chopped
8-12 whole grain tortillas, or corn tortillas for tacos
1 lime
chopped cilantro, avocado, green onions, hot sauce (all optional)
Spices
1/4 cup nutritional yeast
2 tsp chili powder
2 tsp cumin
1 tsp salt
1/2 tsp pepper
1 tsp smoked paprika
1 tsp garlic powder
3/4 tsp turmeric
Instructions
Chop the onion, pepper or mushrooms, and dice potatoes into small cubes.
In a large skillet with a lid, saute the onion. When the bottom starts to turn brown, add a splash of water to de-glaze the pan. Once fragrant, add potatoes and pepper or mushrooms. Add water as needed to prevent sticking. Cover and let cook until potatoes are tender, about 10 minutes.
While potatoes are cooking, measure all the spices into a small bowl.
Drain tofu and press it, if desired. I don't have a tofu press and don't take the time to press it. Put the block of tofu in the skillet and break it up with a fork. Add the spices and stir well so the tofu is well-seasoned. Add the beans, salsa, and spinach. Heat through, until the spinach is wilted and shrunk. Squeeze the lime over the mixture. Yum! Add some chopped cilantro, avocado, or green onions, if desired.
Spoon the tofu scramble onto the middle of the tortilla, and wrap it up. Serve with additional salsa, hot sauce, guacamole, etc. if desired. I like them without anything extra, too!
To freeze, wrap in wax paper tightly, and keep in a ziplock bag. To reheat, microwave them for 2 minutes in the wax paper and let stand another minute so heat can distribute evenly.
Adapted from this recipe by Emelie Eats.
Comments