I wanted my first recipe of 2019 to be something that was super easy to make; that would be super satisfying, and that would be a good entry point for people who are wanting to learn how to prepare delicious vegan food. This recipe for Vegan Breakfast Burritos is more about techniques than it is about the final product. I wanted to show you how to perfectly roast potatoes, and how to prepare the best tofu scramble, and then to give you some ideas of what you can do with them.
As a kid, I loved savory breakfasts. I wasn’t a cereal kid at all. Admittedly, I was a bit (a lot) spoiled; I lived for my mom’s homemade breakfasts. If it wasn’t her biscuits and gravy I was craving, it was this potato and egg dish that she would make, often times using-up leftovers from the fridge. The base of the dish stayed pretty much the same, but the final product would change depending on what we had on hand.
And I think that’s how good home cooking works: You stock your pantry with basic ingredients. You have a few basic recipes using those ingredients. You tweak and embellish those basic recipes depending on what additional items you may have on hand at the time, and you season to taste.
That’s how my mom would cook, anyway, and that’s how I learned to, and continue to cook.
In the beginning, she would thinly slice potatoes and then pan fry them until they were tender and golden. Depending on what we had eaten the night before, she would add some cut up steak or chicken and various vegetables like peppers and onions. When the potatoes were done, she would crack and scramble a couple of eggs, and then pour them over the potatoes; cover the whole thing with shredded cheddar cheese, and then cook it all together like a giant frittata.
When I suggested that we turn this dish into breakfast burritos, she changed up her technique ever so slightly. She started to cube the potatoes so that they were more the like restaurants’, and to make it easier to roll everything up in a tortilla.
This “recipe” was something that I took with me when I left home, and something that I have remade countless times using whatever it is that I have on hand. At some point I stopped frying the potatoes on the stovetop, and started roasting them in the oven instead. Not only does roasting them produce a more even browning, but throwing them in the oven means that I don’t have to babysit them as much.
Since going vegan, I have adapted these breakfast burritos so that the spirit of the dish is still intact. It’s still just a few potatoes cut up and then perfectly cooked, with tofu a tofu scramble, vegan cheese (if I have it), and whatever vegetables or proteins I have on hand when the craving for breakfast burritos strikes.
The technique for cooking the potatoes is simple, and can be applied to almost any root vegetables or winter squash. The tofu scramble recipe that I have developed is a blank canvas that you can be made to be as complicated or simple as you would like. Unlike other tofu scrambles you may have seen, mine is not just a bunch of mush; I take great care to keep the “nuggets” in tack.
Check out the video to see exactly how I make them, and then scroll down to see the full recipe.
This super easy recipe for breakfast burritos is a delicious blank canvas that you can embellish to your heart’s desire. The tofu scramble and roasted breakfast potatoes are incredible on your own even if you’re not interested in turning them into burritos.
- Roasted breakfast potatoes (recipe below)
- Tofu Scramble (recipe below)
- 5 or 6 medium-sized Tortillas
- Diced onion and peppers (optional)
- Vegan meats and cheeses (optional)
- Sauces and salsas
- 4 cups cubed potatoes (about 2 large Russet, or 3 to 4 Yukon Gold)
- 1 to 2 tablespoons olive oil
- Seasoned Salt to taste
- Spices of choice: onion powder, garlic powder, smoke paprika, red pepper flake, ancho chili powder…
- 1 14 ounce block of water-packed “firm” tofu
- 1 tablespoon olive oil
- 1 lemon, juiced (about 3 tablespoons)
- ¼ cup nutritional yeast, or more to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
Preheat your oven to 425 degrees Fahrenheit.
Line a large baking sheet with a silicone baking mat or parchment paper.
If you’re using Russet or Idaho potatoes, I would recommend peeling them before cubing them. Yukon Gold potatoes have a thinner skin and don’t necessarily need to be peeled.
Cut the potatoes into ½ inch cubes, and place them onto the lined baking sheet. Generously sprinkle with seasonings of your choice, and drizzle with olive oil. In terms of the seasoning, more is better here. Be more afraid of under seasoning than over seasoning.
Toss the potatoes with your hands until evenly coated. Taste a potato. Does it taste adequately seasoned? Again, it’s better to be slightly over than under because flavors mute slightly during the cooking process.
Place the potatoes into the oven, and set your timer for 30 minutes. Toss them after about 15 minutes with a spatula, and then return to the oven. Keep your eye on them. Your potatoes are done when they are lightly golden brown and cooked through, or when you taste one or two cubes, and you find yourself going back for more.
Drain the water from your package of tofu, and lightly squeeze out as much liquid as you can.
Put a 10 to 12 inch nonstick skillet on medium-high heat, and add your olive oil.
Break up your tofu into the pan. You want bite-sized pieces, but it’s alright if some are a bit larger; you can break them up further as they cook.
Try to get your tofu into a single layer in the pan. Add about ¾ of the lemon juice to the tofu, and then sprinkle on your nutritional yeast, salt, pepper, and spices. Gently stir to coat.
Allow the tofu to cook for a couple of minutes before stirring again. If pieces seem too large, split them with a spatula. The key here is to let the tofu brown slightly, so let them go a few minutes in between each stir. Also, you want them to be golden nuggets when you’re done, so be gentle as you stir them.
After about 10 minutes, taste your tofu. Is it still too watery and “jiggly”? Does it need more salt or pepper, or a bit more lemon juice? The tofu is done when you have lightly browned nuggets that you can’t stop eating out of the pan.
Add onions or peppers at the end, allowing them to cook for a minute or two.
Depending on the freshness of your tortillas, you may need to microwave them for 5 to 10 seconds each to soften them.
Add about ½ cup each of the potatoes and tofu scramble. Top with vegan breakfast meats of your choice, or vegan cheese. Fold in two sides of the tortilla to the center, and then begin rolling it away from yourself until it forms… a burrito.
If you’re making these ahead, roll each burrito individually into a sheet of aluminum foil or parchment paper. Burritos can be kept warm in a 200 degree (Fahrenheit) oven until ready to serve, or reheated in a 350 degree oven for 15 minutes…. Or microwaved (removed from the foil) for about 30 seconds to a minute each.