When Greg and I first started talking about changing over to a vegan diet back in September, I was really happy that he was open-minded and in agreement to try it out. Greg is a total carnivore- and his breakfasts have generally been a whey protein shake (right after he gets back from the gym), followed by bacon and eggs a little while later.
I knew that it was going to take a little bit of work to convince him that he didn’t need animal proteins to be satisfied. First, I had to find a suitable alternative to his whey protein powder. Plant Fusion was nice enough to send me a big jar of vanilla protein powder, so we use that for fruit smoothies (which are also another breakfast idea). Greg prefers chocolate for his post-workout shake (and just blends it with water in a Blender bottle- ick). I got him a sample packet of Vega Performance Protein powder, which he liked a lot, and promptly bought a huge jug of it.
For his actual breakfast meal, Greg’s been eating a few different things- a sprouted bagel with Earth Balance buttery spread or an Ezekiel English muffin with peanut butter and a piece of fruit, or even just a huge bowl of cereal with soy milk. But his favorite breakfast so far is this:
I remembered a recipe that I had been obsessed with years ago from Post Punk Kitchen for a tofu scramble. I think I ate it every single day for a month (and then had to take a break from it for a while). Greg loves breakfast burritos- and that’s usually what he’ll order if we get breakfast somewhere. I get oatmeal… but you probably guessed that.
I knew that the tofu scramble would be great as the “stuffing” in a burrito, and added a few extra ingredients to really make it filling and hearty.
The ingredients, first in list form:
Greg’s Favorite Breakfast Burrito
1 package firm tofu
2 vegan breakfast sausage patties (I like Sol Cuisine)
1/2 c. vegan cheddar cheese (I use Daiya)
1 small Yukon Gold (or similar) potato
1/2 small yellow onion
1 T olive oil
2 tsp ground cumin
1 tsp dried thyme
1/2 tsp turmeric
1 tsp garlic powder
1/2 teaspoon salt
1/2 tsp black pepper
1/4 c. nutritional yeast
1/4 – 1/3 c. water
3 large flour tortillas
And now in pictures…
Firm tofu, vegan sausage and vegan cheddar cheese
onion and potato (Yukon Gold or similar)
pepper, sea salt, turmeric, garlic powder, thyme, cumin and noooooooooch
and three big flour tortillas to wrap everything up in.
I start by pressing my tofu in my trusty tofu press (man, I love this thing!). I highly suggest getting one of these if you cook with tofu a lot. It’s a heck of a lot better than my old method of wrapping up tofu in paper towels and setting heavy pots or books on top of it.
After the liquid is drained out, crumble the tofu up into small pieces. You can just do this with your fingers.
Chop up the onions and potatoes into small pieces. Roast the potatoes in the oven until they are cooked through (about 15 minutes at 350˚). Heat up some olive oil in a LARGE skillet over medium heat, add the potatoes, tofu, sausage (break it down into small pieces) and onions and stir often.
Cook for about 8 minutes, stirring often, and then add all of the spices and the cheese. Add about 1/3 c water, and stir well. Cook for about 5 more minutes, or until the cheese is melted.
After the tofu scramble is fully cooked, it’s ready to be stuffed into tortillas. I use three tortillas to make three LARGE burritos from this recipe, but you could certainly divide it into smaller portions to make more.
Begin by laying out one flat tortilla. Measure out one heaping cup of the tofu scramble and empty it near the bottom/center of the tortilla.
Fold up the bottom of the tortilla first, followed by both sides to create a “pocket.”
Continue to roll up the tortilla slowly and gently, making sure that the filling doesn’t get pushed out from the top until you reach the opposite edge.
I wrap up the burritos in aluminum foil and store them in freezer, so that Greg can take one out and throw it in the oven for breakfast in the morning.
And, if you have time- heating up a little bit of oil in a skillet to “grill” the outside of the burrito makes it taste even better.
Greg likes to also keeps a bottle of this close by, so that he can pour it on top of every bite.
But, really… it tastes delicious either way.
Though I love these burritos, I’d be more likely to eat them for lunch or dinner. I’m a sweet breakfast girl all the way (hmmm… I think I’ll be experimenting with a sweet breakfast burrito next!).
Have a great weekend!
Do you prefer a savory or sweet breakfast?