Hey everyone! I'm down to the wire getting this in, but couldn't miss out on another fun week of the @cookwithus contest. This week was all about making a common take-out dish at home. There really are so many options for this one since you can get just about any type of food to go these days. I opted to switch things up just a bit and go for a breakfast burrito since I tend to usually go in the lunch or dinner spectrum.
Many restaurants and fast food chains these days offer a quick breakfast to grab on your way in to work or school. I am a huge fan of breakfast since I tend to be most active early in the day, so I feel best when I get a good meal in my belly within a few hours of getting out of bed. Though I tend to eat my first meal at home most mornings, I can definitely understand the need to have a good option to bring with you if you are not an early bird like me. 😉
My burritos tend to turn out a bit messy, but when made well they can actually be a really good on the run option to pack with you for breakfast. In the past I know my little sister has made a big batch to freeze for herself and her husband for a healthier homemade option than stopping by the drive-thru window. So much cheaper, too!! The other great thing about them is you can add just about anything you like to come up with your favorite flavor profile.
I do really enjoy a Tex-Mex style tofu scramble, so I decided to pack my burritos with lots of plant-based protein to start out the day. The tofu takes on a very similar texture to scrambled eggs, which can be a great gateway for people who are a little hesitant to try a vegan meal. I love the texture that black beans add to a burrito, too, so I made sure to have some that I cooked up before hand.
The farmers market I go to has a few vendors that bring in some items up from Florida, so I also grabbed a few fresh and delicious ears of corn that are no longer in season here in Georgia. I try to stick as close to home as possible, but feel better about splurging on an out of state item when it is brought in by a small re-seller versus a big chain grocery store. The sweet corn was a great way to tone down some of the heat from the Aji Limo peppers that I added to the scramble. I still had a few of the hot peppers left from a previous market trip, and I rounded out the veggies with some fresh onions, bell peppers, and a few leaves from this beautiful head of bib lettuce.
Most of the time I will just eat my tofu scramble from a bowl, but it is fun to stuff it in a wrap and chow down on occasion. There are so many different options for tortillas these days so you can satisfy any need as far as gluten-free, low-carb, or just traditional corn or flour varieties. I am still on the hunt for the perfect wrap that actually holds together well while providing a good nutritional balance. I tried two different ones this time around--a rice-based gluten-free one for me to try and an organic whole wheat one for the boyfriend. The whole wheat definitely has the better texture, as I ended up just having to cut mine up and eat it with a fork. Haha, well it still counts for the theme, right? Either way it was a delicious way to start out the day!
Vegan Breakfast Burritos
Makes enough stuffing for at least 8 large burritos
- 1/2 large red onion, peeled & chopped
- 2 small bell peppers, cored & chopped
- 1 Aji Limo or jalapeno pepper, seeded & chopped
- 1 (15-ounce) package firm organic tofu, drained & mashed with a fork
- 2 tablespoons nutritional yeast
- 1 teaspoon taco or fajita seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- pinch of cayenne (optional)
- 1 1/2 cups cooked black beans
- 1 1/2 cups cooked sweet corn (can use frozen if needed)
- To serve: tortillas of choice, leafy greens, salsa & sliced avocado
Heat a large skillet over medium and add in your onion and peppers. Cook for 8-10 minutes, stirring occasionally and adding a little bit of water if needed to prevent sticking.
Once the onions are soft, add in the tofu and seasonings. Continue to cook for an additional 5 minutes, stirring a few times. Finally add in the black beans and corn. Bring the heat down to low and cook just long enough to warm everything through. Taste and adjust the spices to your liking.
Warm up your tortillas then layer with some greens, the tofu scramble, sliced avocado and a spoonful of salsa. Wrap and enjoy!
Thanks to @chefsteve, @pandamama and @offoodandart for continuing to host such a fun challenge! I've got plenty more to come, so I'll be back soon for #fruitsandveggiesmonday...
