Easy vegan breakfast burrito.
I know as a mom, breakfast is the worst. Not for the children, children will eat a bowl of cereal or oatmeal and they are good. I find myself so busy getting Paityn ready for school. feeding both girls breakfast, then cleaning up breakfast. I drink my cup of coffee and next thing I know it’s noon time, I still haven’t eaten and I’m ready for a nap. If I don’t have something ready to go in the fridge, I find myself putting off making myself anything. This recipe makes enough so I have something healthy (and cheap!) to make for 4–5 days. That’s an entire school week! I absolutely love this recipe. It completely flexible, change it for what ever you like. The base on the breakfast burrito is extra firm tofu.. UHG tofu! I know I know, I was never a fan of tofu. Seriously it’s so good in this recipe you won’t even notice the tofu. I’ve tried tons of different tofu recipes, this is the only one I’ve continued to make.
To start you need to prep all your ingredients. Take out your extra firm tofu, empty out all the water, pushing lightly on the top to squeeze out a little excess water. I then slice my tofu
I find it easier to break up the tofu into a bowl before seasoning. When you break up your tofu you want it to resemble scrambled eggs. Next you’ll want to season your tofu. Don’t go light on the seasoning. Your tofu won’t taste very good if you skimp! I like to use cumin, garlic, onion powder, tumeric, chili powder, paprika, cholula, and of course salt and pepper. Mix this all up well! Then let it sit while you finish everything else up. You’ll need to start cooking your quinoa. Nothing fancy. Just cook it as the package says. I don’t do anything but add salt. You could make rice if you prefer. After you have that going start prepping your veggies! I used mushrooms, red onion, green pepper, kale and garlic. I don’t always use these it depends on what you have on hand. Use whatever you like
Now it’s time to get cooking! Heat a large pan and add about 1 TB spoon of oil once your pan is hot add your seasoned tofu.
Cook your tofu until you get the consistency you like, I like mine to firm up a little. I cook it for about 10 minutes stirring every few minutes. Once the tofu is the consistency you like add your veggies! Everything but the kale. I let the peppers and onions cook almost all the way through then add the kale. Cook until the kale is cooked to your liking add salt and pepper and you are ready to go.
I put everything on a flour tortilla, add some avocado, roll it up & eat! Not only am I actually eating breakfast today, but I also have breakfast for the next couple days. I just take two big scoops of my tofu scramble, two scoops of quinoa heat it up and my burrito is ready to go. You could even skip the flour tortilla add this over a bowl of kale or spinach and eat it like that, yum!
- 1 package extra firm tofu (I use organic Nasoya)
- Green peppers (I used 1/4)
- Mushrooms (I used about 4 cut up)
- Red onion (I used half)
- Kale (I added approx. 2 cups chopped)
- Garlic (I used 3 cloves)
- 1 TSP Cumin
- 1/8 TSP garlic
- Just a pinch of tumeric
- 1/2 TSP paprika
- 1/2 TSP onion powder
- 1/2 TSP chili powder
- Splash of Cholula
Let me know if you enjoy this recipe! If you make different versions of this let me know what you tried!!