Recipe of the Week: Best Breakfast Burritos EVER!
Alright now, let’s just get this out there: Saturday morning in my apartment is the place to be. Why, you might ask? Well, I’ve been known to whip up some bad ass breakfast burritos, just sayin’. These are perfect for showing your family that eating vegan means everything the same ol’ foods … minus the cholesterol, fat, and cruelty, of course. Really … with food this good, why the eff are people still eating animals!?
What you need:
- Several red potatoes (depending on how many people you’re feeding)
- 1 white onion, halved and chopped
- 1 package of portabella mushrooms, chopped
- 1 package of extra firm tofu, drained and chopped
- 1 package of rosemary (or dried rosemary flakes)
- 1 package of Field Roast Mexican chipotle sausages (or any other vegan sausage)
- 1/4 cup nutritional yeast (I use waaay more than this, usually!)
- 1/2 cup of a vegan cheese (DAIYA, duh!)
- Olive oil
- 2-3 cloves of garlic, chopped
- 1 package of flour tortillas
For the spice blend:
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt
Potatoes: OK. You’ve gathered all of your ingredients, right? First thing first, let’s grab those red potatoes. Clean them and chop them up into small cubes and grab a baking sheet. Use some spray oil or some olive oil and grease the pan a little (that way your potatoes and rosemary don’t stick). Put all of your cubed potatoes on the pan and sprinkle some salt and pepper on them. Bake them at 350 degrees for 20 minutes, add your rosemary and throw them back in for another 20-30 minutes or until soft and brown.
Tofu Scramble (a tweaked version of the PPK version!): While they’re cooking, heat your olive oil in skillet and add about half an onion. Sauté the onions for 3 minutes, until softened. Add your mushrooms, sauté 5 minutes more. Add garlic, sauté 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and scraping bottom to get all the garlic and spices. Crumble in tofu and mix well. Let cook for about 10-15 minutes and then add nutritional yeast and mix it up. Don’t be afraid to put some water in to get it to not stick to the pan. Sprinkle vegan cheese on your scramble and fold the tofu over to get it all melty.
Sausages: When the tofu is almost done (and your potatoes are fresh out of the oven), chop up one or two of those sausages and sauté them in a separate pan using olive oil. Brown them and you’re done!
Throw all of your ingredients into a tortilla (hint: heat ’em up on the skillet!) and EAT! I promise, the wait is worth it.