Todd and I have made this recipe so many times. It’s been perfected. Like it’s my life’s work, you guys. Each time we make it I ask, “Should we take the time to document it for the blog?” and every single time….”Nah, next round we will.”

I’m so sorry about that. Sometimes a dish is so good, ain’t nobody got time to be messing about with photography and the like. It’s all you can do to wait until it’s time to dig in! My bad. 

This insanely tasty burrito all started about a year ago when Todd decided he wanted breakfast burritos. My little brother used to make them all the time, even though I myself had never made them, I knew he used primarily potatoes, breakfast sausage, and scrambled eggs. Erm, not the taddest vegan but a super easy fix with plant-based breakfast patties and a fluffy tofu scramble.

A few tips here. Use the patties as opposed to the ground breakfast sausage, if you’re able. The patties have a bolder “breakfast sausage” taste in comparison. I’ve used both and heavily favor the patties. The tofu scramble is extraordinarily fluffy and soft when the tofu that’s packed in water in it’s little bin is used, as opposed to the tofu that’s vacuum sealed (which I normally favor). 

I’m terribly excited to finally share one of our very favorite dishes. Todd actually requested these for his birthday, but we’ve been so busy we only just got around to making them…two weeks later. Whoopsie.

This is a brilliant recipe for someone who’s thinking about going vegan or just trying to adapt a more healthy, cruelty-free diet. Breakfast burritos don’t really spring to mind as an inherently animal-free dish, but with my version you can have your vegan burrito and eat it too. You’ve really got to try them. There’s no reason to have our furry friends (and chicken ovulation eggs…let’s be honest) in a breakfast burrito! No reason I tell you!!

print recipeVegan Breakfast Burritosby August-27-2014An insanely delicious and easy vegan breakfast burrito loaded with roasted potatoes, seasoned tofu scramble, browned breakfast patties, and cheddar cheese. Tofu scramble recipe adapted from Isa Chandra.Ingredients

  • 2 lbs. mixed baby potatoes, cubed
  • drizzle of olive oil
  • sprinkling of seasoning salt
  • dash of ground black pepper
  • 1 Tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 lb. firm tofu, drained and pressed
  • 2 tsp. ground cumin
  • 1 tsp. dried thyme
  • 1 tsp. kosher salt
  • ½ tsp. ground turmeric
  • 2 Tbsp. water
  • heaping ¼ cup nutritional yeast
  • 6 frozen vegan breakfast burrito patties, thawed
  • 6 burrito sized flour tortillas
  • dollop of vegan mayonnaise
  • 8 oz. package of vegan shredded cheese
  • dollop of salsa
  • sprinkling of cilantro, chopped

InstructionsFirst, remove the breakfast patties so they can thaw out. Preheat the oven to 400 F. Wash, dry, and cube the potatoes. Spread them evenly on a rimmed baking sheet and coat with a drizzle of olive oil. Sprinkle with a seasoning salt and a dash of ground black pepper. Stir well to coat evenly and bake at 400 F for about 40 minutes, until fork tender.In a large rimmed frying pan, heat 1 Tbsp. olive oil over medium-low. Add the minced garlic and sauté for a few minutes until fragrant. Next, coat the pan with a nonstick cooking spray and crumble in the tofu with your hands. Sauté for about 5 minutes over medium heat. Meanwhile, whisk together the cumin through and including the water in a small bowl. Add to the tofu and continue to cook for another 10 minutes, scraping up bits that stick to the pan with a metal spatula. Then, stir in the nutritional yeast.Once the tofu is done, transfer to a serving bowl. Add the breakfast patties to the frying pan and break apart into small pieces with a metal spatula. Cook over medium heat for about 5-8 minutes, until browned. Add the tofu back to the pan to warm and combine if you like. Warm the tortillas in the microwave for about 30 seconds. To assemble, place a dollop of mayo in the middle of the tortilla, followed by a pile of potatoes, then some breakfast patty and tofu scramble, a bit of cheese, followed by salsa and cilantro. Fold in the left and right sides first, and then roll away from you to form a burrito!Serve warm with additional salsa if you like. DetailsPrep time: Cook time: Total time: Yield: 6

German Word of The Day

Breakfast for dinner –> Frühstück zum Abendessen

Good Deed of The Day

How awesome is this? Vegan nutritionist, Micah Risk, is on the the cover of the October 2014 Runner’s World, sporting VEGAN socks! Pick it up at your local magazine stand today to read up! 

How awesome is this? Vegan nutritionist, Micah Risk, is on the the cover of the October 2014 Runner’s World, sporting VEGAN socks! Pick it up at your local magazine stand today to read up!

Leave a Reply

Your email address will not be published. Required fields are marked *