Tofu scramble burritos are one of my absolute favorite things to eat — honestly I think burritos deserve their own food group! I’ve been making a lot of tofu scrambles, and this wrapped up into a burrito really came together for the win. Yes, you know I’m that mom that sneaks veggies into everything. Well I am quite proud of this burrito combo made with tofu, soy chorizo, sweet bell pepper, cherry tomatoes, caramelized shallots, avocado and greens. Seriously, the shallots are the key ingredient that tie in all the flavors, so don’t skip on them. In case you have friends that ask what do vegans eat for breakfast or get asked don’t you miss eggs? Just have them over and make this breakfast burrito.
This burrito is so good and nourishing, and as I ate it I thought for sure I’d make it to the gym after. Instead, I spent the rainy day cooking in my kitchen. That was the perfect thing to do on a day like this. The thunder and lightning and all the pouring rain was a such blessing to my growing garden. It felt good to stay inside, and so I decided that there was no rush to go anywhere but the kitchen.
I’ve been in the mood to just be at home, going within my mind reading books, searching for inspirational quotes, passages and paragraphs, being in the moment, staying off my phone as much as possible. For the past few weeks, I’ve been in an introspective mood, seeking to listen to my heart. Maybe it’s the new year. Also, I’ve kept myself away from the drain of social media, rerouting the internal pressure to keep posting new photos on Instagram every day, and instead, I find new podcasts to listen to, new ways to be kind to myself, and obviously, more tofu to eat.
Tofu takes on flavors, rather than being a flavor itself. Maybe we could learn a lot from tofu.
Oh, and this burrito really tastes good with some chipotle hot sauce if you can find some. The tofu itself is seasoned with curry powder and nutritional yeast— my trick for making the tofu more eggy in flavor. The soy chorizo is store bought, and adds the salty flavor, so hold back on any extra seasoning on the tofu, as the tofu soaks up the saltiness and spice of the chorizo. This recipe makes one burrito, but if you’d like to make more, just prep more fillings and use more tortillas.
TOFU SCRAMBLE BURRITO
vegan | serves 1-2 people, depending on if you want to share
1/2 block firm organic tofu
1/2 soy chorizo sausage (Trader Joe’s or other brand)
2 tbl curry powder
2 tbl nutritional yeast
1 shallot, sliced fine
2 tbl olive oil
1/2 sweet bell pepper, sliced
1/2 avocado, sliced
3 small cherry tomatoes, halved
small handful of greens
chipotle hot sauce (optional)
Crumble up the tofu in a large bowl— I used a potato masher to squish the tofu — and season with a generous amount of curry powder and nutritional yeast.
Prep all veggies— slice the sweet bell pepper, avocado, and cherry tomatoes.
Sauté shallots in a small pan with a drizzle of olive oil on low flame, and allow the shallots to caramelize and get sticky. (If you have mirin rice wine, splash some in at the end.) Set aside in a bowl.
In the same pan (don’t wash it from shallots) add the tofu and heat just to warm. Turn off heat and set aside in bowl.
Rinse out pan and add a little more olive oil and the soy chorizo. Heat to warm and then turn off heat. Set aside in bowl.
In a tortilla pan or wide non-stick pan, warm the tortilla. (Don’t over heat it or it will get crispy.)
On the tortilla, layer a small amount of tofu and smash it gently into the flat of the tortilla. Add a small amount of soy chorizo, then shallots, cherry tomatoes, a few slivers of sweet bell pepper and avocado, and top with greens.
Wrap up the burrito from the side that has all of the fillings and roll it as tightly as possible. I like to cut my burrito in half to handle it better, also the fillings can soak up the chipotle hot sauce even better.