When it comes to breakfast, I’m pretty set in my ways. I like fruit along with cereal and hemp milk or almond milk, and bagels with hummus or homemade tofu cream cheese. What I eat alternates depending on the day of the week, but in general I don’t deviate from those two choices.
I do, however, love breakfast burritos. Whenever the local co-op has a sale on the Amy’s Kitchen kind, I stock up and find myself eating them for lunch with a salad or sending one with my mom as a quick meal. But until I had a massive craving for wraps the other day, I’d never made my own. Silly, right? I adore tofu scramble, so breakfast burritos should have been a pretty logical conclusion a long time ago.
I went the “breakfast for dinner” route using the recipe from The 30-Minute Vegan, which includes both tofu scramble and seasoned black beans. The tofu scramble recipe is pretty basic compared to the one I usually make, but there are a couple of tasty variations on the facing page, including a “southwest” variety with added peppers, chili powder, and cumin. I went with that and also added some dried cilantro to the beans. (The recipe called for rolling fresh cilantro into the burrito itself and I didn’t have any.)
With the exception of potatoes, these burritos have everything that are in the Amy’s variety I like so much. I added a little salsa, some chopped tomatoes, and shredded lettuce (again offsetting the lack of cilantro) to make it more dinner-like.
The result was a bit messy but very good! My mom brought home an order of sweet potato fries from the Towne Tavern to have as a side, and it was a great compliment, sort of like having a sweeter version of home fries or hash browns.
I can’t think why I never made these before, and I’ll definitely be making them again. The tofu scramble is fantastic left over, too. I had some the next day mixed with a few of the black beans I didn’t use in the recipe and a little salsa, and it was good even cold!