Not Historical Breakfast Burritos

Tuesday, December 19, 2017

So, I don't have a clever tie in to art history, or period dramas on TV for this recipe. But here's a vintage advertisement anyway!

I was craving a breakfast burrito all day today and nothing would satisfy me.  I love having breakfast for dinner and decided that when I got home I would make the best damn breakfast burrito I've ever had.

Listen, the first thing that people lament over when they discover you have given up meat and dairy is breakfast. Cheesy scrambled eggs, omelettes, bacon, sausage...what can you even eat in the morning beside dry toast?!  Well, cool your jets because any breakfast you can make, I can make vegan.  In addition to this glorious burrito, I will be making a vegan breakfast casserole for Christmas Morning.

I try to make a big breakfast every Sunday morning (I work Saturdays) and Alex and I also have our favorite brunch spots and none of them disappoint on the vegan breakfast and brunch dishes.  Crossroads Kitchen on Melrose is my FAVORITE for brunch, and has a killer Impossible Meat breakfast sandwich.  Little Pine (owned by Moby) is also a great spot for brunch. Mohawk Bend in Silver Lake is great if you have friends or family with you that may not share your dietary preferences, as they have meat and dairy options too!

Again, sorry for not having a clever lesson or story to go with this dish, but I do feel that this treat can stand on its own two little burrito feet.  It's basically just a tofu scramble in a tortilla, but I like a little texture with burritos and also added hash browns with green onions.  And black olives, because I just like them.  Top it off with a ton of Cholula because I'm OBSESSED, thanks to Alex.


Tofu Scramble:
1 pack extra firm tofu, cut into cubes and "scrambled" (I mash mine with a fork)
1tbsp turmeric
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 small tin of sliced olives
1 tbsp olive oil
Italian parsley, diced (you can sub cilantro, if you prefer)

1/2 package frozen hashbrowns
2 green onions, chopped
1 tbsp vegan butter
1 can black beans
salt and pepper to taste

Flour tortillas

In a large skillet melt the butter for the hashbrowns and add in the green onions. Next, add in the hashbrowns and cook evenly on both sides until golden brown and crisp on the outside.

In another skillet heat olive oil and add in tofu.  Stir in turmeric until evenly coated.  Stir in onion and garlic powder and olives.  When the tofu has cooked until firm, add in the Italian parsley and remove from heat.

In a saucepan, heat black beans until cooked through.

I serve my burritos buffet style, because Alex and I like to build them differently (I do this with tacos as well) and it lets you put in as much of each thing as you like.  I make Alex roll the burritos because I don't know how to. Sue me!

This is a nice simple meal, and one that I really enjoy.  I will be making a lot of elaborate stuff for Christmas dinner and Christmas morning breakfast, so I need to rest while I can.  I'm recycling a lot of old recipes this week and not really making anything new. I need my strength for the holiday!


Be First to Post Comment !
Post a Comment