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I admit it. I've been so busy lately that I haven't been eating properly. On the plus side I've dropped more weight, and on the other side, I haven't eaten a proper meal in awhile. Today, tired of toast and Boca burgers, I decided it was high time for a decent, hearty breakfast, and, man, I did not disappoint myself! I made a pretty typical tofu scramble, made up some crispy tempeh bacun pieces, stuffed it all into a tortilla, and added some crumbled up chunks of Daiya cheddar. It was heartily delicious, so much so that I ate it for lunch and dinner as well. I have enough leftovers for tomorrow too, but I'll probably give a break until Saturday morning.
Pair this with a cup of tea, coffee, or a cold cup of almond milk, and you got a pure winner. Enjoy!
Vegan Breakfast Burritos
1 block of tofu, drained and pressed
1 large potato, rinsed and cut up into bite-sized chunks
1/2 c. chopped onion
1/2 c. chopped peppers, any kind will do
2 t. chopped garlic
1/2 c. sliced mushrooms
1/3 c. chopped black olives, optional
1/4 c. coconut oil
1.5 t. turmeric
1 T. steak seasoning
2 t. red pepper flakes
1 t. salt and pepper
2 t. smoked paprika
tempeh bacon (recipe from an older post of mine here)
1/2 c. crumbled vegan cheese, I used Daiya cheddar
1. In a dutch oven, heat the coconut oil over med-high heat until the oil is melted and rippling. Add the potatoes and brown lightly on both sides.
2. Add the onion, peppers, garlic, mushrooms, olives, and seasonings.
3. Crumble up the tofu and add. Stir well to incorporate.
4. Cover the pot and let cook over medium heat for 10-15 minutes, stirring occasionally, until the potatoes and tofu are cooked through.
5. Add some of the cooked scramble, cooked bacun,and cheese to a tortilla and roll it up.*
*If you're anything like me, you go big or go home. I fill these babies up so full that they barely close, hence the unsuredness of how many burritos this recipes makes. ;) You can add salsa or whatever else you want: it's delicious no matter how you add it up!