Breakfast burritos are great! You can make large batches and freeze for later. You can eat them as "breakfast for dinner". You can pack them up for a "breakfast on the go". This is a great recipe to use up leftover veggies too! Breakfast burritos are good for you and make your life easier too, gotta love that!
Looking for more vegan breakfast ideas? Try Chocolate Protein Pancakes , Veggie & Tofu Quiche with a Crispy Potato Crust, Maple & "Sausage" Bites, Green Coconut & Citrus Smoothie, Big Family Style Breakfast, Blueberry Breakfast Cookies, & Spicy Tempeh & Grits with Cheddar Biscuits
Recipe:
2 (14 oz.) Extra firm tofu, drained well
3 Tbsp. Earth
Balance vegan butter
3 Tbsp.
nutritional yeast
1 tsp. each-
garlic powder, turmeric, chicken seasoning, paprika
Ground black
Sea salt (regular salt if you don't have it, but black salt is preferred)
Fresh cracked
pepper
4 cups cooked,
cubed potatoes
8 flour tortillas
2 cups cooked, shredded kale (optional)
I prepared package vegan bac'n or sausage, crumbled (optional)
Leftover veggies like mushrooms, onions and peppers
(optional)
Vegan cheese (optional)
Salsa (optional)
Method:
Melt vegan butter over medium heat.
Add your tofu, crumbling as you add it to the pan to resemble
scrambled eggs.
Add nutritional yeast, spices, salt & pepper to tofu.
Turn heat to medium- high and cook tofu until all liquid is absorbed,
about 10-15 minutes, depending if you liked a softer scramble or a hard
scrambled texture.
In a large mixing bowl, combine tofu, potatoes, kale, vegan
bac'n or sausage, leftover veggies, and vegan cheese (or any combination you
like with your tofu).
Mix well and divide evenly between the 8 tortillas.
Top tofu with salsa (optional) and roll up tightly into a
burrito.
Serve immediately, or freeze once they are completely cooled.
Makes 8 servings
