I made breakfast burritos for lunch today. They turned out so good – omnivore approved. That is one of my goals when I come up with a meal. Omnivores will love the meal just as much as us vegans. That is the best way to get others to try this way of eating.
As the title says I made burritos for me with gluten-free tortillas and my husband had his with naan. It looked amazing as well.
- 1 pkg tofu, firm, drained, pressed
- Savory Spice Blend, generous amount
- black salt, generous pinch
- vegetable broth, as needed
- 2 c shredded potatoes, frozen
- vegan cheese shreds (optional)
- salsa, your favorite
- 1 avocado(s), chopped
- gluten-free tortillas
Season tofu with Savory Spice Blend. Rub into tofu and let set as you gather your other ingredients.
Add 1-2 tablespoons of vegetable broth to a large skillet over medium heat.
Add tofu, seasoned side down to the skillet with the vegetable broth. Season other side of tofu with more Savory Spice Blend and black salt.
Break up tofu with spatula. Add 1-2 more tablespoons of vegetable broth. This adds additional flavor and helps the tofu from sticking to the pan. Cook tofu until it is heated through and resembles scrambled eggs. Transfer to a plate and set aside.
Add 1-2 tablespoons of vegetable to skillet you cooked the tofu in. Add the shredded potatoes and vegan cheese shreds. Spread them out evenly. Let them set and cook. Do not stir at this time. By letting them set there they get golden brown. If you stir them they will not get golden.
When the potatoes have got golden brown turn them over and repeat the browning process on this side.
Return tofu scramble to potatoes. Add avocado and salsa to the potato mixture. Stir.
Spoon filling into tortillas and roll into a burrito. Top burrito with additional salsa.
Serv. Eat. Enjoy.