Breakfast Burritos
Breakfast burritos are one of those meals that can be made a hundred different ways depending on your mood or what you have on hand. The key to making this next level is the crispy hash brown patties from Trader Joe’s. Adding them to the burrito instead of eating them on the side, is the only way I make breakfast burritos now. The other element to the burrito is the tofu scramble I like to make. I see a lot of recipes that call for turmeric and nutritional yeast to make the tofu, “eggy” but the real secret is using black salt. It looks like ground pink sea salt, but it smells like sulfur, aka eggs. A little goes a long way but I can make a tofu scramble or egg salad with tofu and it smells and tastes exactly like eggs. It is wild and has fooled people in the past. You can find it at most Asian or Indian grocery stores or on Amazon and it is pretty cheap.
Switch it up by adding vegan breakfast sausage or bacon, vegan cheese, and any other veggies you have on hand. This recipe was made using veggies in my fridge that I was afraid were going to go bad. I also topped the burrito with the avocado instead of putting it inside because I stuffed the burrito with too much and it wouldn’t close with the avocado in it. It’s a real problem I have when it comes to making burritos. My eyes are bigger than the tortilla I am using sometimes. I am also really into making breakfast quesadillas too. I recently saw a tik tok where you make four sections on the tortilla and fold it over itself, so every bite has an equal ratio of each ingredient. I made one using these TJ’s hash brown patties, Just Egg folded egg patty, Violife sliced cheese, and Tofurky peppered deli slices. It is another epic breakfast meal.
This is a great meal on the run too since everything is wrapped up inside, including the hash browns. What are your favorite breakfast burritos? Do you make them often? Have you ever tried a breakfast quesadilla? Let me know in the comments below what you think!
Thanks for reading,
Jessica
Breakfast Burritos
Ingredients
- 4 large tortillas of your choice
- 6 Trader Joe’s hash brown patties
- 1 block of firm tofu
- 1 TBSP olive oil or vegan butter
- 3 cloves of garlic depending on size
- 1 shallot finely diced
- 1 bell pepper (I prefer any color other than green but use whatever you want)
- 1 cup of asparagus, diced
- 1 cup diced mushrooms (I use baby bellas but you can use whatever you want)
- 2 cups fresh spinach
- ½ cup hatch green chile (you can sub out hatch chile salsa if you don’t have straight green chile)
- 2 TBSP nutritional yeast
- ¼ TSP Black Salt (more or less to taste)
- ½ TSP salt (more or less to taste)
- ¼ TSP turmeric (more or less for color)
- ¼ TSP garlic powder
- 1 TSP savory spice blend
- Fresh cracked pepper
- 2 avocados diced for garnish
Instructions
- Start by preheating the oven to 400. These burritos are best when the hash browns are crispy. Next, dice up all the veggies, garlic, and shallots for the scramble. While doing that, press the tofu to get all the water out. Once all the veggies are cut and prepped, layout all the hash browns onto a baking sheet and put them in the oven. These take about 20 minutes depending on your oven, and I like to flip these halfway.
- Add the butter or oil to a large skillet or pan at medium heat. Drop the shallots and garlic into the pan and cook for a couple of minutes, stirring occasionally. Add the rest of the veggies to the pan, stir and add salt and pepper. Stir the veggies for 3-4 minutes to cook some, then start to crumble the block of tofu to the skillet. The goal is to crumble the tofu to resemble scrambled eggs. Add all the remaining seasonings, adjusting them to taste. A little goes a long way with the black salt, so start small and add up as needed. Same goes with the turmeric. Cook the scramble until the tofu is heated through and all the veggies are cooked. This should be about 5 minutes.
- Pull hash browns and let cool enough to handle and slice them up into strips like french fries almost. Heat up your tortillas on a skillet, add the tofu scramble and top with the hash browns. Wrap up the burrito and top with diced avocado.
Notes:
Feel free to switch up the veggies and add other ingredients you might want. Vegan breakfast bacon or sausage and vegan cheese are great additions to these burritos.
