When on the run breakfast often gets skipped, this breakfast burrito is the perfect solution. Pop them in the microwave or oven you'll have a delicious tofu scramble, tempeh bacon, and potato packed breakfast.
Course Breakfast
Cuisine Burrito, Meal Prep, Mexican
Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour
Servings 5burritos
Author Two Market Girls
Ingredients
5whole wheat tortillas
1/2cupsalsa
Tofu Scramble
1blockfirm tofu
10dried mushrooms
2cupsboiling water
1cupkale, roughly chopped
1tspturmeric
1tspsmoked paprika
1tspgarlic powder
1tsponion powder
1tspcumin
2tspnutritional yeast
1tbspsesame oil
2tbspsalsa
1/2cupvegan cheddar cheese shreds
1tspblack salt
Home Fries
2largeyellow potatoes, diced
1tspsesame oil
1tspsmoked paprika
pinchsalt & pepper
Tempeh Bacon
1/2blocktempeh, thinly sliced
1/4cupapple cider vinegar
2tbspsoy sauce
1tspliquid smoke
1tbspgarlic powder
1tspchili flakes
1tspmaple syrup
Instructions
To begin rehydrate the dried mushrooms by soaking them in the boiling water for about 15 minutes. Do not drain the water as it will be used later in the recipe.
To make the home fries, dice the potatoes into small cubes and place in a bowl. Add to the potatoes the sesame oil, smoked paprika, and salt and pepper and mix until all incorporated. Add to an air fryer and fry for about 20 minutes (depending on your air fryer model).
To prep the tempeh bacon add apple cider vinegar, soy sauce, liquid smoke, garlic powder, chili flakes, and maple syrup to a bowl and mix. Add in the sliced tempeh and marinate for about 10 minutes.
Prep tofu scramble by crumbling the tofu into a small bowl, set aside. Roughly chop the dehydrated mushrooms and kale and set aside. Prepare the spice mix by combining tumeric, smoked paprika, garlic powder, onion powder, cumin, and nutritional yeast in a small bowl. Add dried mushroom liquid until its a smooth paste (about 3-4 tsp).
To cook the tofu scramble add sesame oil in a cast iron pan and sautee dried mushrooms for a couple minutes until they start to get golden. Add in the crumbled tofu and stir around until golden brown, about 3-5 minutes. Add in the spice paste and salsa and stir to coat. Sprinkle the vegan cheese on top and cover with lid to melt. Once melted mix in the cheese and add kale, place lid on to steam - you may need to add a couple tsp of mushroom liquid to allow the kale to steam. Once steamed stir in and sprinkle with black salt and mix. Turn off heat and allow to cool.
To cook the tempeh bacon, place marinated tempeh on a warm frying pan and cook until golden brown on both sides. You can brush with extra marinade throughout the cooking process. Once cooked set aside to cool.
Construct the burritos starting with a layer of tofu scramble, some salsa, home fries, and topped with slices of tempeh bacon. Roll and wrap each in tin foil. Eat immediately or freeze for cooking later. You can reheat in the microwave for 3 minutes per burrito (flipping halfway) or in the oven preheated to 350F for 30 minutes (flipping halfway through).