I made vegan breakfast burritos again this past weekend, and–good news!–I took pictures this time! I spent about 25 minutes searching for my camera cord, but as you can see there is a happy ending.
And the burritos were, once again, awesome. In fact, I would say that remaking this recipe is less a reflection of me fulfilling my New Year’s resolution to “post more consistently” as it is a tribute to how good these burritos are. Even meat-eating Tom is a huge fan.
If I were you, I would strongly consider picking up the requisite groceries to make these happen this weekend. Is it too early to think about the weekend? Probably. What can I say–for better or for worse, I generally start each week dreaming of Friday. Something to look forward to, right?
Here’s how it’s done.
Makes 4 burritos; adapted from Skinny Bitch in the Kitch
- 4 small fingerling potatoes, diced into small pieces
- 1/4 small onion, diced
- 3-4 cloves of garlic, minced
- heaping 1/4 cup salsa, plus more
- heaping 1/3 cup black beans (kidney beans work well, too)
- scant 1/4 tsp cayenne pepper
- 2 Tbs coconut oil (olive oil would work as well)
- 1 block of firm tofu (14 or 16 oz.), drained
- 2 heaping Tbs nutritional yeast
- 1/2 tsp tumeric
- 1 Tbs tamari (soy sauce)
- 1 large handful of spinach, chopped or ripped into small pieces
- 4 whole wheat or sprouted grain wraps
- handful of cilantro, finely chopped
- 1/2 an avocado, chopped (optional)
1. Crumble the (well-drained!) tofu with your hands into a bowl. Add nutritional yeast, tamari, half of the garlic, tumeric, and salt and pepper to taste. Mix with a spoon until well-combined. Set aside.
2. Melt 1 Tbs of coconut oil in frying pan over medium heat. Add the rest of the garlic and the onion, and saute for a few minutes. Add the potatoes, stirring often. Cook until potatoes begin to soften and brown. Add black beans, salt + pepper to taste, cayenne pepper, and salsa. Stir and lower heat if sticking. Set aside.
2. Melt the other Tbs coconut oil over medium heat in a separate pan. Add the tofu mixture. Saute until browned. Stir in the spinach until it wilts.
3. To assemble: Lay out your tortillas (I warm mine slightly in the microwave to make them easier to work with). Add a quarter of the tofu mixture to the center of each tortilla. On top of that, add a quarter of the potato-bean mixture to each. Finally, top with more salsa, fresh cilantro, and avocado slices, and wrap ‘em up! (Check out this post for a great demo on how to successfully wrap wraps, among other delicious things.) Cut in half and serve immediately.
If you’re a hot sauce person, this would be a good time to bust it out. You can also serve with extra salsa, although these flavorful beasts are delicious on their own.
4. Wrap the leftover burritos in tin foil (I find they hold together well this way) and save for a weekday breakfast treat or–my personal favorite–brinner!
Hearty and delicious.
A quick word about tofu scramble: Tofu is not eggs, nor will it behave or taste like eggs. (In my experience, eggs have a way of eluding imitation.) With that said, tofu scrambles are very tasty on their own, and if you haven’t tried one before, do it! As long as you are not expecting the tofu to magically become eggs in the pan, methinks you will love the dish.
What are you looking forward to cooking/baking/doing this coming weekend? (Admit it–you’re already thinking about the weekend, too.)