There’s nothing like a semi-lazy wakeup on the weekend to make a delicious breakfast burrito. Don’t forget to skip the shower and wear your pajamas all day too.
I made the breakfast burrito with organic tofu and modeled after Moscow Food Co-op’s delectable tofu scramble pocket with a few liberties of my own. A savory treasure filled with tofu, broccoli, onion, garlic, and curry seasoning.
One day I’ll wrap this filling in some pieced out whole wheat pizza dough for a homemade breakfast calzone, but for now the burrito makes sense.
There’s mustard and anti-oxidant rich turmeric from the curry for the vibrant yellow hue not to mention health benefits and flavor too. Lightly cooked broccoli, fresh chickpeas, spinach, and a little salsa for some tang.
Be careful with the mustard.
My lid flew off as I was adding mine. A reminder to put the apron on before the mustard apocalypse hits.
The Recipe.
Stay at Home Breakfast Burrito
Ingredients
- 1 - 14 oz container of organic firm or extra firm tofu
- 1/4 of large onion, diced
- 1/3 cup chickpeas
- 4 tablespoons nutritional yeast
- 2-3 tablespoons mustard
- 2.5 tablespoons curry seasoning
- 1 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1 medium to large size broccoli crown, chopped into small bite-size pieces
- 1/4 cup marinated mushrooms (without the brine)
- 4 tablespoons of salsa
- 2 large handfuls of baby spinach
- soy, rice, or almond milk for cooking
- salt and pepper to taste
- 2 large tortillas
Instructions
- Start by draining the tofu and placing it in a large non-stick pan along with the onion and chickpeas. Break it apart and mash it with a spatula or potato masher until chunkily broken down. Heat up on medium heat until water starts to release from the tofu. Add nutritional yeast, mustard, curry seasoning, and granulated garlic and onion. Mix well to coat all of the tofu. If the ingredients start to get a little dry, add a splash of milk—about two tablespoons—and continue to do so as the ingredients 'dry' out.
- Add the broccoli, mushrooms, and salsa - stirring to mix evenly throughout. Continue cooking until broccoli turns tender, but not overcooked. Feel free to cover with a lid to encourage this process.
- Once the broccoli is tender and everything has absorbed flavor and warmed up nicely, add the spinach and toss again. The spinach will wilt quickly that's why we add it at the end.
- Further season with salt and pepper if desired although it's not necessary especially with the addition of marinated mushrooms and salsa.
- Remove from heat and portion out filling over two tortillas. Fold into a burrito and enjoy!
- If desired, have oven preheated to 350 degrees Fahrenheit and place burritos seam side down and cook for 8 minutes and then flip and cook another 5 minutes. This will add a browned and crunchiness to the burrito.
We used Emerald Valley salsa which we didn’t really like, but we are trying to use up. It’s much sweeter than either of us prefer, more like a marinara, so it was a perfect addition to the scramble adding acidity along with sweetness.
Filling a burrito. I feel like it requires a Master’s degree. I always always put too much. Everything just looks so good that you keep wanting to add just a little bit more. Too much filling and it’s just a glorified—but extremely delicious—big ass taco.
Enjoy with some vegan breakfast links or sausages.
Oh! and don’t forget the sriracha 🙂 xo
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