Vegan Breakfast Burritos


Vegan Breakfast Burritos



  • 16 oz organic firm tofu
  • Grapeseed or olive oil
  • 1-2 potatoes, cubed
  • 1/4 tsp paprika
  • pinch of salt and pepper
  • 1/2 red pepper, thinly sliced


  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/4 tsp chili powder
  • 1/4 tsp turmeric


  • Salsa
  • Cilantro
  • Hot Sauce
  • Avocado


  1. Press water out of tofu by using a tofu press if you have one, or placing the tofu on a plate lined with a few paper towels. Place more paper towels on top of the tofu and place a heavy pan on top for at least 15 minutes.
  2. While tofu is draining, prepare the sauce. Add the spices and add some water until it is a pourable consistency. Set aside.
  3. Chop the potatoes and red pepper. Warm a large skillet over medium heat. Add 1-2 tablespoon of  oil and then the potatoes. Season with paprika and pinch each salt and pepper and stir occasionally if sticking. Cover and cook for 10-12 minutes, or until potatoes are softened but still firm.
  4. Add red pepper, season with a bit more salt and pepper, and cover to steam for 5 minutes.
  5. Unwrap tofu and fork it unto small pieces. Don’t over do it.
  6. Move the veggies to one side of the pan using a spatula. Add tofu to the other side of the pan and cook for 2 minutes.
  7. Add most of the sauce to the tofu and a small amount over the peppers and potatoes. Stir all contents together and make sure the sauce is distributed well. Continue to cook until tofu is slightly browned, about 8 minutes.
  8. Assemble burritos by adding the breakfast scramble, salsa, chopped cilantro, avocado and hot sauce.


Happy cooking,

Sherise Rae

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