Vegan (Not For Breakfast) Burrito


To be Eaten Under the Stars!

Main“Comfort” food has taken a turn for the better with this little gem – the best vegan breakfast burrito EVER.  We stumbled upon this concoction one day when we decided to eat breakfast for dinner,  a tradition I sorely miss from growing up.  I do not believe heavy foods should be consumed in the morning (water, tea & fruit only!).  When you eat a regular heavy breakfast it drains your available energy to masticate, digest, assimilate and eliminate said breakfast, causing you to become lethargic and sluggish.

That being said, this vegan breakfast burrito is PERFECT as a lunch time meal or even better as a dinner!

[This is the same filling recipe as for the Vegan Lasagna “Cheese” filing but with more Nutritional Yeast!]

1 Package Firm Organic Tofu (check for any preservatives or firming agents! Derived from Seaweed is OK though I often fear that everything from the sea now comes irradiated)

1 1/2 Cups Nutritional Yeast (I prefer BRAGG brand.  It also has added vitamins – B12 and Niacin (B3))

1/4 Cup Organic Rice Milk

1 Tbs Each Spices:
Dry Basil (fresh basil works wonders too , just chop it up finely)
Dry Rosemary (chop it up & you can also use fresh)
Combination Spice (I like the 21 Seasoning Salute from Trader Joes – it has a ton of flavor and is cheap)

Pinch of Pepper & Sea Salt if preferred (if you are going to use salt, USE SEA SALT.  “Table Salt” is a carcinogen!)

Crush the tofu up until it resembles scrambled eggs.  Add all dry seasonings + nutritional yeast & rice milk.  Mix well & set aside.  NOTE: Should be yellow in color like scrambled eggs – if NOT yellow then add more Nutritional Yeast until it is the color of scrambled eggs.

4 – 5 Organic Russet Potatoes chopped into cubes
1/2 Organic Yellow Onionchopped
1 Vegan Weenie (I prefer Field Roast Brand sausages – whichever flavor speaks to you most!  You can also substitute in Organic Tofu or Organic Tempeh) – chopped into cubes

Sautée the chopped Potatoes in a pot with Olive Oil.  After 10 – 15 min add onion & your preferred chopped vegan weenie.  Cook until all is browned and slightly crisped. Remove from heat & add to your Scrambled “Egg” Mixture.

1 Package Daiya Brand Mozarella Cheese (made from Tapioca)
1 Package Trader Joes Vegan Cheese (made from plant derived oils – not soy)

You can use one cheese or a combination of cheeses – experiment!  Both of the above cheeses melt fabulously just don’t glob up the Daiya or your in for a gross bite!

Mix cheeses together in a bowl and set aside.

OPTIONAL (but highly recommended!):
1 Organic Avocado chopped
1 Cup Organic Raw Spinachchopped
5 – 6 Organic Red Cherry Tomatoes chopped

Chop & set aside.

Now to build our burrito!

My partner prefers to buy our tortillas local & while they are not Organic they ARE GMO-Free.  However, you also want to be wary about enriched flour being used in your tortillas .  Enriched flour has no nutrients and has inorganic minerals added which your body has a very hard time eliminating.

Heat Burrito in hot sauce pan on stove top until flexible and slightly browned.  Remove from heat and place on paper towel.

Add Scrambled “Egg” + Potato / Sausage mixture to your tortilla (about 1 1/2 cups or so).

Add cheese to top of mixture.

Add any optional ingredients from above to taste.

Sprinkle with Nutritional Yeast

Wrap your Burrito!