Vegan Breakfast Burritos
Inspired by breakfast burritos in LA, these are filled with ooey gooey "eggs"… but the "eggs" are made entirely from tofu (a great source of vegan protein). Rolled up with truffle guacamole, crispy tater tots, vegan cheese, and special spicy sauce, these are a go to breakfast for me.
Ingredients
For the Truffle Guacamole
- 2 medium avocados
- 2 tsp truffle oil
- 1/4 tsp chili flakes
For the "Eggs"
- 1 block extra firm tofu, mashed or torn into crumbles
- 1 block silken tofu
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp turmeric
- 1 tsp dijon mustard
- 1/2 cup unsweetened almond milk
- 1 tsp kala namak if you leave this out, it won't TASTE eggy, but texturally it will still mimic eggs.
- 1/2 tsp black pepper
- 2 tbsp gluten free flour
- 2 tbsp nutritional yeast
- 2 tsp cornstarch
- 2 tbsp vegan butter
For the Spicy Sauce
- 1/2 tbsp smoked paprika
- 1/2 tbsp chili powder
- 3 tbsp vegan mayo
- squeeze of agave
- squeeze of lemon
For the Burrito Assembly
- 2 cups frozen tater tots, cooked according to package
- 4 large burrito wraps
- 4 slices vegan cheese (we love the brand VIOLIFE)
Instructions
For the "Eggs"
- Add all ingredients except for the extra firm tofu crumbles & vegan butter to a high speed blender and blend until very smooth.
- In a large frying pan over medium-high heat, melt the vegan butter and add the tofu crumbles. Cook for a few minutes in the butter, then add the blender mixture.
- Stir to combine and continue cooking for about 20 minutes, scraping the pan occasionally. The longer you cook, the more these will set. They set even further after cooling a bit (and you're going to heat everything through again once the burrito is assembled), so pull off heat and leave in the pan for about 10 more minutes while preparing the rest of the ingredients.
For the Truffle Guacamole
- Add avocado to a bowl and mash with a fork until texture is to your liking.
- Add chili flakes and truffle oil to mashed avocado and stir to combine.
For the Spicy Sauce
- Combine all spices and the agave in a bowl and mix to form a paste.
- Add the mayonnaise and lemon and stir to combine.
To Assemble the Burrito
- Lay the burrito wraps out on a flat surface. In the lower half of the burrito, sticking to the center, lay down about 2 tbsp of the guacamole and smear across, leaving the sides empty.
- In front of that, smear 1 tbsp of the spicy sauce.
- To the top of the sauce and guacamole, add a couple heaping spoonfulls of the "eggs" and smear across. (After you finish with the "eggs", rinse this pan off as you'll use it again to toast the burritos).
- On top of the "eggs", load up with your tater tots. I used about 7 tots per burrito.
- Over the tots, layer your vegan cheese. You could use shredded vegan cheese as well, but I used 1 slice of Violife cheese (cut in half with halves layered side by side) per burrito.
- Fold the side flaps in first, then lift the bottom flap up and over the filling, squeezing lightly down toward the bottom to shape and tighten the filling. Then roll up towards the top.
- Place the tortillas folded side down in the dry pan, and toast over medium-high heat ~4 minutes on each side, until they are golden brown and slightly crispy.
- Serve with additional spicy sauce!
Notes
Kala namak is a kiln-fired rock salt used in South Asia with a sulfurous, pungent-smell. Smells STRONG directly from the container, but gives the “eggs” their authentic taste. I would not skip on this ingredient, it makes a huge difference!
You can make the “eggs” portion of this recipe and keep in the fridge for up to 1 week. They are great in any kind of breakfast sandwich or even on their own with some herbs and pepper.
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!
