When most people think of breakfast burritos, they think of a very indulgent, non-vegan situation (loaded burritos with eggs, cheese, and potatoes). Vegan breakfast burritos, on the other hand, are often relegated to the frozen section of the grocery store, with very few restaurants offering them. And those frozen vegan burritos are tiny and pitiful (and often inedible).
So, I set out to create an epic vegan breakfast burrito that was just as mouthwatering, indulgent and loaded as your classic breakfast burrito. A vegan queso sauce, tofu, pico de gallo, crispy cauliflower, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection.
For the burritos we will need:
- 6 Tortilla wraps
- marinated tofu
- cauliflower in a cashew cream
- guacamole or other speard/salsa of choice
- veggies of choice, eg chopped zucchinis, shredded carrots
- mushrooms of choice (optional)
- cilantro, chopper
This recipe is fully customizable. For example, instead of guacamole, you can use hummus or salsa of your choice. As for the cauliflower, you can swap it with raw broccoli and as a filler, you can add tomatoes, carrots, cucumber, red bell pepper and/or other vegetables you like.
- firm tofu, marinated overnight
- marinade made of 2 tablespoons of soy sauce, 1 teaspoon of maple or agave syrup, 1 teaspoon of rice vinegar and 1 tablespoon of lemon juice
Unpack the tofu and place on a plate. Cover it with another plate and by pressing it, try to remove as much liquid as you can. Do that for about a minute. Next, cut the tofu into small cubes and let it sit while preparing the marinade.
Mix all marinade ingredients in a sealable container, add tofu and shake it well upside down to cover all the tofu. Leave it to sit for at least 15 minutes. Next, place it over a heated frying pan, including the liquid it was marinating in and let it soak in all of it. Turn it off and let it cool down.
- 1 cup of raw caulifloer, finely chopper
- 1/2 cup cashews, soaked overnight
- 1 tablespoon nutritional yeast
- 3 tablespoons lemon juice
- pinch of tumeric
- pinch of curry (optional)
- salt, pepper, to taste
Put all ingredients except the cauliflower into the blender and blend until cashew cream is created. Pour it over the cauliflower in a bowl and massage it well, until all the bits are well covered. Let it to sit while preparing the rest of the ingredients.
Assemble the breakfast burritos
Grab a large burrito-sized tortilla (I used 10-inch flour tortillas). Add a generous dollop of the sauce to one-half of the tortilla. Top with the tofu, followed by the cauliflower and vegetables. Roll up the burrito.
Add the rolled burrito to a hot frying pan, seam side down. Cook until the burrito is golden brown and sealed on the bottom. Flip and cook until the second side is golden brown.
Grab a bite and enjoy!