Scrambled Tofu Breakfast Burritos
I always say that breakfast is the hardest meal for a vegan to eat out. Most diners and restaurants specializing in the most important meal of the day offer the basic breakfast fare: baked goods laden with butter, milk and eggs, breakfast meats and eggs in every form. For an exception to this rule, read my most popular post to date about the awesome vegan hot spot in San Francisco that serves a vegan breakfast you won’t be quick to forget!
But eating a vegan breakfast at home is a whole different story. In our house, we love to feast on vegan baked goods like the best of ’em, but we also love plain non-dairy yogurt sweetened with a touch of maple syrup and topped with chia seeds, crunchy flax, nuts and berries. Breakfast potatoes with tempeh is another favorite. And of course, there’s the flavorful, easy-to-prepare, protein-packed option of scrambled tofu! Sometimes I just scramble it up on a skillet with a splash of tamari and a sprinkling of toasted sesame seeds or nori strips to get some Omega-3s in there. But other times I like to wrap up the tofu as a breakfast burrito. The kids love the presentation and I love the no-mess factor.
For this simple breakfast dish you’ll need:
- one carton of medium-firm tofu, drained and patted dry to remove most of the moisture
- oil for cooking
- 1/4 of a green bell pepper, diced
- 1/4 cup yellow onion, diced
- tamari or soy sauce
- a dash of garlic powder
- salt and pepper to taste
- toasted sesame seeds (optional)
- tortillas (at room temp or warmed in the microwave)
Simply heat the oil on a skillet and cook the green pepper and onion until tender. Then add the (drained and dry) tofu, crumbling it up with your fingers onto the skillet. Saute the tofu until it begins to brown slightly, then splash with the tamari to taste. Add the garlic powder, salt and pepper to taste. Continue to cook until the scramble is beginning to brown. Toss in the sesame seeds if you’d like.
Next, lay out one warmed tortilla at a time, place some of the tofu mixture on top, and roll it into a burrito. I made a TON of burritos with this recipe. You can individually wrap them in foil and then heat them up in a toaster oven for a few minutes and serve them for breakfast throughout the week! Serve with salsa, Tabasco or just plain.