Vegan Breakfast Burrito

If you asked me–during my year of veganism–what carnivorous food I missed most, my answer would be swift. Breakfast burritos.

So I didn’t have to last one year without one, I created this recipe. Now that I am back to eating eggs, I still turn to this option all the time.

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Ingredients

1/2 block tofu
2 T. Nutritional yeast
1 T. Corn startch (or alternative)
1/2 t. paprika
1/2 t. black pepper
1/2 t. garlic powder
1/4 t. turmeric
Salt (black salt tastes eggy, but I don't think its needed)
Additional spice flavorings as you like. I like to add momofuku savory salt, chipotle powder
2 t. Olive oil
2 of your favorite medium/large flour tortillas
Tots!
Vegan cheese optional
Hot sauce optional (my favorite with this recipe is pepper plant!)

Get those tots in the oven according to the bag instructions!
Slice your tofu into 3 planks (lengthwise), press between two paper towels and under something heavy for about 10 minutes. This allows us to get cripsy nuggs.
Add the nutritional yeast (2 T.), corn starch (1 T.), all spices (1/4 t.) and flavorings into a medium bowl. Mix to combine. Feel free to get creative with your flavors here.
When your tofu is pressed, dice it so you have little cubes. I like to do 3 vertical cuts and then cuts across to make them little squares.
Toss your tofu cubies into your spice mix until wellll coated. Make sure they are all coated on all sides.
Heat oil (2 t.) in non-stick skillet.
Toss all contents of the bowl into your pre-heated pan. That extra seasoning will decided where it wants to be. Give the pan a toss and a shake to make sure they are all coated in the oil. If they look dry, as a splash more oil. Ensure none of the tofus are hugging (they will really want to stick together at this point) and then just let them be for 1-2 minutes. Repeat this step a couple times, until all sides are crispy brown.
Divide your tofu and tots between two tortillas. Add any cheese/hot sauce/anything else you'd like in there. Wrap it up and enjoy both or share one with a friend! 😉

You can really use any type of potato (or none, but why??), but tots are definitely the superior option here.

1/2 block tofu
2 T. Nutritional yeast
1 T. Corn startch (or alternative)
1/2 t. paprika
1/2 t. black pepper
1/2 t. garlic powder
1/4 t. turmeric
Salt (black salt tastes eggy, but I don't think its needed)
Additional spice flavorings as you like. I like to add momofuku savory salt, chipotle powder
2 t. Olive oil
2 of your favorite medium/large flour tortillas
Tots!
Vegan cheese optional
Hot sauce optional (my favorite with this recipe is pepper plant!)