I am so excited about this recipe! There are many little pieces to it and it may seem kind of fiddly, but once all the parts are made it's incredibly easy to whip up some amazing breakfast burritos. They are perfect for weekend brunch fabulousness. You can make everything the day before, then in the morning warm it all up and throw together the extreme breakfast decadence you deserve. This lovely meal checks all the boxes: they are delicious, filling, decadent, forgiving, versatile, AND incredibly nutritious. Can you say "packed with protein"??? You can add or subtract ingredients to suit your dietary needs and they will still be delicious. Definitely give these a try, and then invite me over to share them with you.
Vegan Breakfast Burritos
-makes 4 good sized burritos
-vegan
*You will need a food processor & a high speed blender or a Nutribullet.
Ingredients:
scrambled tofu (recipe below)
salsa (recipe below)
cashew cream (recipe below)
black bean mix (recipe below)
lettuce, spinach, or kale - chopped
tortillas of choice
*There are many tortilla recipes online that are easy to make. Homemade tortillas definitely give this recipe the extra WOW factor. However, as this recipe has so many little sauces and sides to it, sometimes it's easier to grab tortillas from the store and call it good!
**There are many more filling options below in the 'Notes' section.
Instructions:
Warm the tortilla on a frying pan over a low heat (alternatively you can zap it in the microwave for 10-20 seconds). Transfer the tortilla to a plate and scoop on some scrambled tofu and black beans, drizzle on some salsa and cashew cream, top off with lettuce and any other amazing toppings you can think of. Wrap the tortilla up tight and eat with your hands or fold it over loosely and use a fork and knife. Whichever way works for you is the right way!!
Scrambled Tofu:
1 block very firm tofu, drained
1 tsp oil of choice
1/2-1 tsp turmeric
1/4 tsp garlic powder
1/2-1 tsp salt
2-3 Tbsp unsweetened, non-dairy milk (soy, oat, and almond are all good choices)
-Put a nonstick frying pan over a medium heat and add the oil.
-When the oil is hot, crumble the tofu into the pan in 'scrambled egg sized' pieces.
-Let that fry for 1-2 minutes, then add the turmeric, salt, and non-dairy milk.
-Mix together and cook for another minute or two, letting the non-dairy milk evaporate until they are a scrambled egg-like texture.
-The scrambled tofu will keep for up to a week in the refrigerator in a sealed container.
Salsa:
1 red onion
3 tomatoes
1 lemon
1 tsp salt
1/2 bunch coriander (cilantro), stems and leaves
1 red chili or dried chili flakes - to taste
-Peel and roughly chop the onion.
-Remove the stems from the tomatoes.
-Juice the lemon.
-Throw all ingredients into a food processor or blender and blitz until smooth.
-Adjust the salt and chili to your own liking.
-The salsa will keep for up to a week in the refrigerator in a sealed container.
Cashew Cream:
100 grams (3/4 cup) cashews
60 ml (1/4 cup) sunflower oil
180 ml (3/4 cup) water
juice from 1/2 of a lime
1/2 tsp salt
pinch of black pepper
-Soak the cashews in boiling hot water for at least 30 minutes.
-While the cashews are soaking, add the oil, water, lime juice, salt, and pepper into a high speed blender.
- Drain and rinse the soaked cashews and put them into the high speed blender with the rest of the ingredients.
-Blitz until smooth.
-The cashew cream will keep for up to a week in the refrigerator in a sealed container.
Black Bean Mix:
2 cans of black beans
2 tsp cumin
1-2 tsp salt, or to taste
1/2 tsp garlic powder
1/2 tsp chili powder
-Add all ingredients into a sauce pan and allow to simmer on low for 20-30 minutes.
-Slightly mash and break up the beans (leave a few whole ones for texture).
-Bean mixture will keep for up to a week in the refrigerator in a sealed container.
Notes:
-To make these gluten free, omit the tortillas and have a burrito bowl!
-To make these oil free, you can omit the cashew cream and oil from the tofu.
-Break a few tortilla chips on top of the filling before wrapping up the tortilla to give your burrito a serious crunch factor.
-Extra additions: olives, chopped tomatoes, shredded vegan cheese, sliced jalepeños, cooked quinoa, cooked rice, fried mushrooms, fresh coriander (cilantro) - the list is endless!!
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