Who doesn’t love a good breakfast burrito? When I was a kid we at least had them twice a week if not more then that. I remember packing my tortilla with things like fluffy warm scrambled eggs, melted cheese and crispy bacon and then I would load them up with fresh salsa. But since I have been vegan I have had to try to replicate that recipe if not make something so much better!
When I was young, my family and I would often travel to Texas to visit our family. While we were down there we indulged in tacos galore! It was interesting to see how different each place would make their tacos and burritos but there was one place in particular that stands out in my mind.
We were out early morning headed towards the beach to spend the rest of our day when we made a sudden stop for breakfast. There was a little taco truck that was selling breakfast burritos and other tacos. I ordered the Pintos and Huevos and it came with a side of fresh home made salsa and oh my goodness was it the best breakfast burrito I have ever had. It was so simple but yet held the most amazing flavor!!
So of course I have replicated a vegan friendly version for the sake of bringing back childhood favorites! So here it is, my southwest inspired breakfast burritos!
You will need:
- Medium-large Tortillas 4-6
- 1 15-16oz can of Pinto Beans
- 1 12-13oz Block of Extra Firm Tofu
- 1/4 cup of Nutritional Yeast
- 1/2 tsp of Kala Namak Salt, Black Salt or Regular Salt is fine
- 2 tsp Cumin
- 2 tsp Chili powder (or less if you don’t like spicy)
- 1/2 tsp Paprika
- 1/2 tsp Turmeric (for color)
- 1/2 tsp black pepper
- 1/4 cup of veggie broth vegan chicken broth (optional)
- 2-3 pinches of vegan cheese (optional)
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onion
- Jalapeno, salsa, avocado for topping
**You could also add a vegan bacon to this burrito to add a good crunch
- First drain your block of tofu and lightly crumble it into a medium size pan on a medium low heat. Don’t over crumble! **( You also do not have to completely dry it out, I usually just drain out the water and then leave it a little wet when I add it to the pan.)
- Warm your beans up on a low heat in a separate pan and let them heat while you make the scramble.
- Add in Nutritional yeast, salt, cumin, chili powder, paprika, turmeric, and black pepper and give it a light stir. Don’t over mix or over crumble tofu. You want some large chunks.
- After your tofu and spices are mixed well, add in your broth and cheese if using. Turn the tofu to a medium heat and let steam with the broth until the broth has mostly evaporated and the cheese has melted. (about three minutes)
- Turn the heat back down and add in half of the cilantro and the green onion and mix well with the tofu in the pan. Let cook for one more minute.
- Add your scramble to a tortilla with some beans and any other desired toppings. and serve with salsa.