Those “bitches” have done it again! This is the best breakfast burrito I’ve ever had and it doesn’t even have eggs in it! I promise you, if you served this to your non-vegan friends, they would never guess it was actually good for them! Its called “breakfast” burrito but I would have this for lunch or dinner with a salad any time.
I just want to mention these burritos have tofu in them. Now I wasn’t a big fan of tofu. I didn’t like the texture, taste, there made from soy beans (which I was afraid where full of pesticides….) well after reading and becoming informed, I realized there was tofu and then there’s tofu…you must look at the labels. Make sure it says organic and in the fine print it will say something like soybeans have not been fertilized or use of pesticides where not used in this product…Just be informed and I can’t express more….READ YOUR LABELS!
Bitchin’ Breakfast Burrito
Serves 4
14-16 ounces firm or extra firm tofu, crumbled (use your hands or a fork)
2 cloves garlic, minced
2 tablespoon nutritional yeast flakes
1 tablespoon tamari or soy sauce
1/2 teaspoon turmeric
1 teaspoon fine sea salt
1/2 teaspoon pepper
1 tablespoon refined coconut oil
8 ounces vegan breakfast sausage, crumbled
1 russet potato cut into 1/2 inch dice
1 15 oz can black or pinto beans, drained
1 4 oz can diced green chilies, drained
4 (9-10 inch) whole wheat tortillas, heated
4 oz vegan cheddar of Jack cheese, shredded
1 1/2 to 2 cups salsa

In a large bowl, combine the tofu, garlic, yeast flakes, tamari or soy sauce, turmeric, salt, and pepper; set aside.
In a large nonstick skillet over medium heat, melt 1/2 tablespoon of the coconut oil. Add the sausage and cook according to package directions. Transfer the sausage to the bowl with the tofu mixture. Add the remaining 1/2 tablespoon of coconut oil to the skillet and melt over medium heat. Add the potato and cook, stirring occasionally, until tender, 12 to 15 minutes. Add the beans and chiles, stirring until heated through, about 1 minute. Stir in the tofu mixture and cook, stirring occasionally, for 3-4 minutes, or until any liquid has evaporated and the mixture is hot.
To server, lay a tortilla on a work surface and top with 1/4 of the tofu mixture, arranging it in a column down the middle of the tortilla, 2 inches from either edge. Top with 1/4 of the cheese and 1/4 cup of the salsa. Fold one side of the tortilla up and over the fillings, fold in the edges, and continue rolling the tortilla to the other side, making it a tight bundle. Transfer the burrito to a plate, seam down. Repeat with remaining tortillas. Pass the remaining salsa at the table.

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