Breakfast Burritos

Serves a Party of 6

As someone who works a consistently busy work schedule that can sometimes be over 60 hours a week, breakfasts like these truly come in handy and give me something to look forward to on my breaks.

Starting off by whipping up my famous tofu scramble recipe, I was on the road to success from the get go. The scramble consists of sautéed garlic, red onion, extra firm tofu, red bell pepper, black beans, and kale to be simmered and seasoned with salt, pepper, coriander, paprika, turmeric, dried oregano, and dried thyme.

But that’s not it, I also diced and roasted a couple of russet potatoes with a bit of avocado oil, salt, and pepper to be added in.

Finally, I couldn’t resist the urge to blend up some of my favorite cashew sauce that I use for soooooo many different meals made with soaked raw cashews, oat milk, nutritional yeast, salt, and pepper.

Believe me when I say that these bad boys will be a perfect addition to your daily breakfast, or if you’re anything like me, you can make a whole squad of them for some meal prep action and enjoy them throughout the week.

Ingredients for the Tofu Scramble:

  • 6 Flour Tortillas
  • 14oz of Extra Firm Tofu
  • 2 Tablespoons of Avocado Oil
  • 6 Cloves of Garlic
  • 1 Red Onion (bigger the better)
  • 1 Red Bell Pepper
  • 1 Can of Black Beans
  • 4 Cups of Kale
  • 1 Tablespoon of Turmeric
  • 1 Teaspoon of Coriander
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Dried Oregano
  • 1 Teaspoon of Dried Thyme
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Black Pepper

Ingredients for the Roasted Potatoes:

  • 2 Russet Potatoes
  • 1 Tablespoon of Avocado Oil
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Pepper

Ingredients for the Cashew Sauce:

I always start by prepping and roasting the potatoes, so go ahead and preheat your oven to 425 degrees.

Dice the potatoes, lay them on a baking sheet, drop down the avocado oil, salt, and pepper, then get your hands dirty and give em a good mix.

Bake them for 20-25 minutes depending on how crispy you want them.

For the tofu scramble, heat up the largest pan you’ve got and add on the avocado oil.

After the pan has heated up for at least 5 minutes and you’ve already minced your garlic and red onion, drop them down and allow them to sauté until the onion becomes a bit translucent.

Drain the water out of your tofu with a clean rag or some paper towels, then scramble the tofu into the sauteed mixture.

Stir in all of your spices including the coriander, paprika, turmeric, dried thyme, dried oregano, salt, and pepper.

After around 5 minutes, dice the red bell pepper, strain and rinse your black beans, then drop them into the pan.

While the mixture is simmering, chop your kale, and after a few minutes drop it into the pan and cover it to be simmered one last time – you can reduce the heat or turn it off once you notice the kale start cooking down.

Finally, add the cashew sauce ingredients into a high speed blender and pulse until you’ve got a deligtfully creamy texture.

To plate, drizzle down the cashew sauce onto the flour tortillas, followed by the scramble, then the roasted potatoes and roll it all into a burrito form to the best of your ability.

If you decide you wanna make the pineapple smoothie featured in the pictures below, simply blend together some fresh pineapple, a frozen banana, and a bit of water until smooth and creamy.