Breakfast Burritos

My husband loves breakfast burritos and after he became vegan I tried to make a breakfast burrito that he declared worthy. It took a while and I think I finally perfected it to his taste buds. These burritos are so easy to make and you can add anything to them that you would like.

First thing I did was cut the potatoes long ways so that they looked like french fries (since most breakfast burritos in CA have fries in them) Then I fried them with olive oil (or you could use vegan butter) and chopped garlic. They cook for about 10 minutes total. I like to keep the lid on so that I don't get splattered with oil. Don't forget to flip them a couple of times. Two potatoes make about 4-6 medium size burritos.

Then I make the "eggs" using firm tofu. Start by sauteing garlic and onions in a little olive oil. Add the tofu when the onions are soft and translucent. I use one small block of tofu for about 4-6 medium burritos.

To get the tofu to look and taste like eggs I use about 1/4c of nutritional yeast. I also add salt, pepper, cumin, cayenne, and a little bit of salsa. If you do no have all these ingredients you could just use nutritional yeast and it would taste fine. After adding the ingredients break apart the tofu with a spatula until it has a scrambled egg texture.

Now it is time to put your burritos together. You can use flour or corn tortillas. My husband likes vegetarian refried beans in his but you can use black beans or kidney beans. I added avocado and hot sauce to make it a traditional breakfast burrito but it is also delicious with olives, zucchini, jalapenos, cilantro, and other veggies.

Just have fun with it and be creative! They will taste yummy no matter what!