Breakfast Burritos
I know these are called Breakfast Burritos, but we’ve been guilty of eating them for breakfast, lunch and dinner.
These are a family favourite. Whenever my brothers and their families come to stay, I get up early to whip up a double batch of these burritos. We all sit around the kitchen table and build our own.
Theres always one person who overfills theirs and ends up with a huge mess at the end… I’m looking at you, Graham!
Serves 6
Ingredients
Mexican tofu
500g firm tofu
1 tbsp olive oil
2 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1 tsp oregano
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp brown sugar
1/2 tsp salt
OR you could sub out the spices above for 1x packet of taco seasoning
To serve
6 hash browns, cooked according to packet instructions
1 quantity Smoky Baked Beans
1 quantity Guacamole (or 2 avocados mixed with the juice of 1 lime, salt and pepper)
1 quantity Jalapeño + Pineapple Salsa
100g vegan cheese
6 jumbo tortillas
Hot sauce (optional)
Method
Drain and pat the tofu dry. Crumble into 2cm chunks and then coat with olive oil. Sprinkle over the coriander, cumin, smoked paprika, oregano, cayenne pepper, garlic powder, onion powder, brown sugar and salt. Mix well to coat.
Prepare the hash browns, smoky baked beans, guacamole and salsa.
To assemble, place a hash brown in the middle of a warmed tortilla, top with vegan cheese followed by tofu, beans, guacamole and salsa.
Watch the video below to see how to roll the burrito up!
