Hey guys! I know it’s been a long time since I posted, but I am still alive! 🙂 I have spent the last few months vacationing on the islands of… oh, just kidding (unfortunately). Lately I have been working on a few other projects, including art and music and some behind-the-scenes work on One Ingredient Chef – including building a new video studio because, starting right now, I’m planning on making videos for most of my new recipes.
Video is obviously a great medium for recipes. I know you guys like them, and I’m really inspired by the concept of these short, condensed, overhead videos to go alongside the classic recipe format that I have done nearly 300 times now. So without further ado, here’s the video for these protein-packed vegan breakfast burritos. Let me know what you think!
As you can see, the star of these burritos is that “eggy” filling made from mashed tofu with nutritional yeast & spices, sautéed with hash browns and black beans. That filling is paired with some steamed greens, salsa, and avocado before being rolled into a nutritional powerhouse of a breakfast with some incredibly delicious flavors.
I actually made a whole bunch of these as I was doing the video and discovered that they keep really well in the fridge for up to 2 days (wrapped in foil) or you can store them in the freezer (minus the salsa and avocado) for much longer.
Makes: 4 burritos
- 8 oz tofu (soft or firm)
- 1 1/2 tablespoons nutritional yeast
- Dash of turmeric power
- 2 cups (fresh or frozen) hash browns
- 1 15 oz can black beans
- 1-2 teaspoons smoked paprika
- 3 green onions, sliced
- 6+ cups fresh chopped kale
- 1/3 cup your favorite salsa
- 1 avocado
- 4 large whole-wheat tortillas
- Salt and black pepper, as needed
Prepare the tofu scramble by mashing the block of tofu into medium-sized chunks. Then add in some nutritional yeast, a dash of turmeric (which adds the perfect color) and about 1/4 teaspoon salt and black pepper. Mash until the spices are incorporated and the tofu is a uniform “scrambled egg” consistency.
In a sauce-pan (preferably non-stick) add the hash browns with a splash of water and cook over medium heat for 5-10 minutes. I like to add these first because potatoes take the longest to cook so it’s good to give them a head start. Once they have become soft and appear almost fully cooked, throw in a can of (rinsed and drained) black beans + the eggy tofu mixture. Stir regularly and allow to cook for 5-7 more minutes, until the potatoes are done and everything is thoroughly heated.
Next, add the finishing touches to this filling, which make a HUGE difference. Sprinkle in a teaspoon of smoked paprika, a dash more salt and pepper, and 3 sliced green onions. Stir to incorporate and then remove from the heat.
To make the burritos, first steam some kale. My favorite way to do this is to chop it, then add to a large bowl with a splash of water and microwave for 2-3 minutes. It retains more nutrients than other steaming methods and is much quicker. With that ready, lay out a large tortilla and layer in some of the kale, filling, salsa, and avocado lengthwise. Fold in the sides and roll into a burrito!
Again, these keep well for a day or two and do well in the freezer (minus the avocado and salsa).