Vegan breakfast is a tricky thing. It’s not hard to find recipes for something sweet, like oatmeal topped with almond milk and maple syrup. But if you’re like me, you want something a bit more savoury, and perhaps more meaty.
If I ever commit fully to a plant-based diet and cut out eggs, I know I’ll miss breakfast sandwiches until I find a good replacement. But good news! I think I’m on the right path.
One of my favourite breakfasts to make nowadays is tofu scramble. Unlike a lot of other plant-based eaters, I just season my tofu with nutritional yeast, salt, pepper and garlic to get the flavour right. Nothing against turmeric, just not my style.
I was craving breakfast burritos, and knew I would want something like that the morning after weekend-before-Halloween festivities.
I tried something a bit new here to make them: I marinated the tofu in a mixture of warm water and nutritional yeast to season them. Then, when it came time to cook them, I actually cooked the tofu in the marinade, and let the liquid simmer off!
Take it straight from the veracious meat-eater himself: “This might as well be eggs and sausage, it tastes just like it.”
To make four Vegan Breakfast Burritos, have all this ready:
- 1 Field Roast Mexican Chipotle Sausage
- 1 package of medium-firm tofu
- 1/4 cup of nutritional yeast
- 1 1/2 cup of warm water
- 1/4 pico de gallo or fresh salsa
- 1 can of refried beans (*check that it’s vegan!)
- 4 burrito-sized tortillas (*get the biggest ones you can.)
- 1/2 of a jalapeno, diced and with seeds removed to your heat tolerance (*more seeds = more heat)
- 1/3 of a white onion, diced up
- dollop of cashew sour cream (*have you tried hot for food’s recipe yet?)
- 1/2 cup of Daiya’s pepperjack shreds
- 1 tsp of garlic powder
- 1 tsp of onion powder
- pinch of salt & pepper
- 1 tbsp of olive oil
- optional add-ins: avocado/guacamole, cilantro, diced tomatoes, whole black beans, tortilla strips, the sky’s your limit here!
Let’s get started. Drain the water of our tofu, and tear up into small chunks. Add nutritional yeast to warm water, and stir so it is thoroughly mixed. Put the chunks of tofu into a container with tall enough edges to coat each piece in the marinade, and seal. Leave it in the fridge to marinade at least overnight – which, hey, this is a breakfast dish, so it should be easy enough to try!
When you are ready to make some burritos, have all your ingredients ready – because you don’t want to be stuck scrambling for ingredients.
Pour your tofu scramble mixture into a frying pan – marinade and all – and turn it up to medium-high heat. Allow your mixture to cook the liquid off and get thicker, this will take about 15 minutes.
Diced up your vegetables, and fry the prepared white onions in a small pan. When translucent, add salt and pepper to taste, and add jalapenos.
Tear up small pieces of the Field Roast Sausage, and add to tofu scramble mixture when it has become significantly thicker.
When the mixture looks like basic scrambled eggs and sausage, you know it’s done. Take it off the heat, and get your tortillas ready!
To soften up your tortillas, microwave them in a damp paper towel for 15-20 seconds per tortilla. If you lack a microwave, either toast them in a frying pan that’s big enough to hold it, or in the oven for a few minutes on 400 F.
Grab your tortilla, and lay down a coat of refried beans. You don’t need a lot, and you don’t need to heat it up thoroughly before this step either.
The order to which you layer your burrito doesn’t matter – except for the Daiya cheese. This cheese does need to melt, or it just doesn’t work. So be sure that it’s either close to the tortilla, or close to the scramble in the middle.
Roll your burrito up, and secure it by putting the open end on a flat surface. Take a pan, and add olive oil. Put the burrito with the open end facing down, so you can seal it shut, for 5 minutes on medium-high heat.*
*Watch your burrito carefully during this step! It’s easy to get distracted and burn the tortilla, don’t follow me lead on that one.
Flip your burrito, and do your best to crisp up all side of the wrap (yes, even the adjacent sides that seem impossible. But it can be done! I’m rooting for you!)
Finally, place the burrito on a cutting board, and slice that sucker in half when you’re ready to serve it. Show off the entirety of the burrito, you’ve got nothing to hide!
Best thing about a recipe like this is that you can add as much to it, or take away as much as you want. How would you make your vegan breakfast burrito?