Breakfast is probably the hardest meal to make. Make time for that is. Yes, we all have a long list of things to we need to do each day, and breakfast isn't always on that list.
We rush out the door with coffee and a pastry, or we pick them up somewhere. Okay, maybe it's not a pastry, maybe it's a breakfast bar or some toast.
Either way, we need to step up our game a bit. This breakfast burrito is so versatile. You can add the veggies or other ingredients you desire. Typically I will have this recipe with arugula, tomatoes and avocados, and it is delicious.
Recipe:
14 oz. extra firm tofu, drained well
1 tablespoon water
1/4 onion, diced
1/2 red belle pepper, diced
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons vegan chick'n seasoning (I use McKay's)
1/4 teaspoon turmeric
1 teaspoon salt
3 ounces veggie meat, if desired (I use Beyond Meat Beef Crumbles)
1 whole wheat tortilla, large
1 hash brown, browned
Directions:
On medium heat, in a medium pan, place the water and onion and sauté for 2 minutes. Add the bell pepper and continue sautéing for 3 minutes. Using your hands crumble the well drained tofu into small pieces. Cook for 5-7 minutes. Add the onion powder, garlic powder, vegan chick'n seasoning, turmeric and salt, and mix well.
Add two scoops, about 1/2 cup, of the tofu onto the tortilla, along with the hash brown, and wrap tightly. Serve with salsa or another sauce you prefer.
Wrap them in parchment paper or aluminum foil and place in fridge to grab in the morning for breakfast. Stays good for about 3-5 days.
Extras:
avocado
tomatoes
arugula
asparagus
Anything you want!
