Breakfast Burrito

There’s no set recipe for breakfast burritos – you can fill them with pretty much anything you like. This recipe is for a basic breakfast burrito that you can customize to suit your own tastes. Breakfast burrito
Yield 2 breakfast burritos
Time 10 minutes
  • knife
  • frying pan
  • wooden spoon
  • clean kitchen towel
  • 1-2 T olive oil
  • ½ c onion, chopped
  • ½ pound tofu
  • 1 small tomato (preferably Roma), chopped
  • 1-2 T fresh herbs (thyme, rosemary…), minced
  • 2 T soy sauce
  • ¼ t turmeric or curry powder (optional, to color the tofu)
  • ¼ c chopped walnuts or pecans
  • 2-3 T grated cheese (optional)
  • 2 corn or flour tortillas
Directions Heat the oil, add onion, and sauté for 3-4 minutes, stirring frequently.

Wrap the tofu in the kitchen towel and squeeze out excess water, then chop, mash, or purée.

Add tofu to onions. Cook for 2 minutes; add tomato, soy sauce, and herbs; and heat until warm. Stir in walnuts and optional cheese and remove from stove.

Place half of the mixture in a line in the center of each tortilla, leaving 1 inch at either end of the line. Fold each end up to the filling, then fold in one side. Roll. Voilà your breakfast burritos!

Notes You can use soft or firm tofu, leave out the tomato and/or nuts, add other veggies… pretty much whatever you like!

The tofu filling is also great as a scrambled egg replacement – if you don’t have any tortillas, you can just serve the filling with some veggie sausages for a delicious, high-protein breakfast.

Help Abbreviations  |  Conversions  |  Cooking tips
Breakfast burrito