Great Breakfast Burritos
1 12 or 16 oz block of extra firm tofu, drained, pressed and crumbled
1/2 medium sized yellow onion, diced
2 garlic cloves, minced or pressed
1/2 bell pepper, diced
2 medium sized potatoes
spices to taste
mushrooms, quartered or sliced (optional)
jalapeno, sliced (optional)
red, yellow peppers, diced (optional)
fake sausage/Soyrizo, crumbled (optional)
First things first. When I first went vegan, I loved recipes. It took me about a year or so before I realized that lots of recipes are designed for you to use as a baseline or guide. So feel free to use this recipe as it's written here, but it's meant for you to customize, and make your own. I make these burritos almost every week, and I can almost guarantee that I've not made it the same way twice. I don't like exact measurements, so apologies for the lack thereof.
There are two ways of doing the potatoes. They are both good, but one requires more oil than the other and so is probably less healthy--but tastier. Method 2 is how my mom does hers, so I like doing it when I can.
Method 1 - Preheat oven to 375º Fahrenheit. - Chop your potatoes to bite sized or smaller pieces. - Place potatoes in a pan - Toss in olive oil, salt and pepper to taste. Stir around a bit to minimize sticking in pan. Place in oven for about 20 minutes or until tender.
Method 2 - Chop potatoes to bite sized or smaller pieces - Put enough vegetable oil in a pan to cover the bottom. - Heat over medium to high heat, cover and stir occasionally until tender. - Season with salt and pepper to taste.
Method 2 usually comes out with much softer potatoes. The frying and steaming is a great combo for potatoes in breakfast burritos.
Tofu Scramble - Place 1 tablespoon of olive oil in a non-stick or cast iron skillet. - Put in minced or pressed garlic and heat on medium heat. - Put in diced onion, bell peppers, mushrooms, jalapenos, whatever veggies you like. - When the onions are clear put in the tofu - Stir occasionally, and put in just enough Turmeric to get a pale yellow color. (It gives the meal some authenticity, and adds a nice subtle flavor.) - Let the scramble sit in the same position to get a nice brown color on the bottom, then stir. Do this periodically. - Season with salt, pepper, Spike, crushed red pepper, Italian spices, or others of your favorites. Get creative. - If you're using a sausage product, feel free to crumble it and toss it in here. Most of them are pre-cooked and just need to be heated up. - When these are getting close to done, check on your potatoes (either method) and if they're getting close just toss them in this pan.
Burritos - Ideally, take a clean and seasoned cast iron skillet and place empty over medium heat. (I've also heated tortillas directly on the electric burner, but I understand that might not be for everyone. These are my preferred methods, but in lieu of that, heat tortillas as the package recommends, assuming you've not made your own.) - Place a cold flour tortilla in, flipping occasionally until soft and warm. Tortillas should be pliable and not crispy. - Place tortilla on a plate, put a couple of spoonfuls of Tofu Scramble and potatoes and wrap.
Source of recipe: This is how I make my breakfast burritos every weekend.