Vegan Breakfast Burrito

Dear reader,

I’ve given quite a bit of thought as to why breakfast burritos make so much sense and hit the spot time and time again. My conclusion: They’re a complete meal in one portable package, customizable to individual preferences, and can be made ahead of time for a quick and easy breakfast on-the-go. Not to mention they are a delight to eat.

This vegan breakfast burrito recipe is not only delicious and packed with flavor, but also incredibly convenient thanks to its make-ahead friendly nature. Inspired by my favorite Brooklyn bakery, Clementine, this recipe features a range of tasty ingredients, including vegan cheese, tofu scramble, crispy tots, a cilantro aioli, and hot sauce.

To make these burritos, start by preparing the elements: cilantro aioli, tofu scramble, crispy tots. Once ready, sprinkle the vegan cheese on the tortillas and broil to melt. Next, later the tofu and tots followed by a drizzle of cilantro aioli, and a few dashes of hot sauce. Roll it up and enjoy straight away, or, leave the aioli off and wrap it tightly in foil or plastic wrap to store in the fridge or freezer for later. When you’re ready to eat, simply reheat the burrito in the microwave or oven until warm and gooey, and top it with a spoonful of cilantro aioli.

Whether you’re looking for a quick and easy breakfast option or a filling and flavorful meal on-the-go, this vegan breakfast burrito recipe is sure to satisfy.

Until next time,

Bridget

Vegan Breakfast Burritos

Inspired by my all time favorite breakfast burrito from Clementine's Bakery in Brooklyn, NY.

Servings 6 burritos

Equipment

• large sheet pan
• medium skillet or frying pan

Ingredients

For the Cilantro Aioli

• ¼ cup vegan mayo
• ½ tablespoon lime juice, juice of about ½ a lime
• 1 small garlic clove, minced
• ¼ teaspoon salt, or to taste

For the Tofu Scramble

• 2 tablespoons cilantro leaves, finely chopped
• olive oil, for cooking
• 1 14-16 ounce package or block of firm tofu, pressed Drain the tofu. Line a cutting board with a thick dish towel. Place the tofu on top, add another towel, then weigh it down with a heavy book, or a large plate weighed down by a few cans of beans. Allow the tofu to press for at least 15 minutes.
• 1 teaspoon salt
• ¼ teaspoon ground turmeric
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 2 tablespoons nutritional yeast
• ¼ cup plant milk
• 1 cup fresh spinach (or greens of your choice)

For the Burrito

• 6 medium whole wheat flour tortillas
• 4 ounces violife mozzarella cheese, about 1 cup
• 1 cup cooked tater tots
• hot sauce

Instructions

• Whisk together all if the ingredients for the cilantro aioli and set aside.
• In a nonstick skillet, heat 1 tablespoon oil over medium. Add the pressed tofu, crumbling it with your fingers. Fry until it’s lightly browned, 5 to 7 minutes, stirring occasionally.
• While to tofu is frying, whisk together the salt, turmeric, garlic powder, onion powder, paprika, and nutritional yeast in a small bowl. Pour the milk into the spice blend and whisk until the sauce has thickened.
• Once the tofu has cooked for 5-7 minutes, add the sauce and fold to combine. Then, add the spinach folding again to combine. Remove the tofu scramble from heat once the spinach has wilted.
• Heat broiler to high and line two sheet pans with foil.
• Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil until the cheese is just beginning to melt, around 1-2 minutes.
• Divide the tofu scramble and tater tots among the tortillas, spooning in even lines down the center of each. Drizzle on hot sauce, if using. Sprinkle the remaining cheese over each and broil for another minute. Remove from the oven and finish with a dollop of the cilantro aioli, if you're eating them right away. If you plan to reheat, leave the aioli off and continue to the next step.
• To roll, fold both sides over the filling to enclose it, then tightly roll away from you.
• Serve immediately with the aioli, or wrap each in foil and refrigerate for up to 3 days. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes. Serve with aioli.

Course: Breakfast, Brunch

Keyword: Breakfast, Burrito, Snack, Vegan