We often double our Tofu Scramble recipe (page 22) just so we have enough left over to make into a breakfast burrito the next day. This is an incredibly versatile and delicious breakfast that can be personalized in limitless ways—just take a good look in your fridge and use what you have on hand, from jarred olives or capers to leftover beans or rice. It’s quick to make when the scramble has already been prepared, and can even be packed up and eaten on the go.
Yield: 1 burrito
Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes
1 teaspoon vegetable oil
⅔ cup leftover Tofu Scramble (page 22)
1 small handful fresh spinach
1 large flour tortilla
Dollops of guacamole (the more the merrier) or ½ ripe avocado, pitted and sliced
¼ cup Pico de Gallo (page 242)
Optional Add-ins:
2 tablespoons packed thinly sliced green onions
Salsa or hot sauce
Cooked vegan bacon (store-bought or from the recipe on page 234)
Dollop of Nacho Cheese Sauce (page 137)
Sautéed sliced mushrooms
Sautéed soy chorizo or vegan beefy crumbles
Vegan cheese shreds
1. In a small nonstick sauté pan over medium-high heat, heat the vegetable oil, leftover tofu scramble, and spinach and sauté until warmed through.
2. Warm the tortilla over a flame on the stove, in a pan, or in the microwave until it’s easy to roll (but not so hot that it hardens or turns brown).
3. Spoon the heated tofu mixture onto the middle of the tortilla. Add the guacamole or avocado, pico de gallo, and any optional add-ins. Assemble the contents on the tortilla in a lengthwise manner, so you have two large flaps of bare tortilla on either side and small flaps of tortilla on the top and bottom.
4. To fold your burrito, fold the small flaps at the top and bottom over the contents and then fold the large flaps over. Seal it shut with a small bit of guacamole (or mashed avocado). Wrap the burrito with aluminum foil to keep it warm and to hold it together as you’re eating it.
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