Vegan Breakfast Burritos
@eatzubi Vegan Breakfast Burritos #fyp #tofu #breakfast #vegan ♬ SUN GOES DOWN - Andreas Roehrig
- 4 to 6 burrito-sized Tortillas
- 1 Jar Zubi’s Queso
- Eggy Tofu Scramble
- Crispy Roasted Potatoes
- Pico De Gallo
- 1 to 2 large Avocados
- 1 tbsp fresh Lime juice
- Start with the avocados, slicing them how you desire. Top with lime juice and salt to taste.
- Assemble the burritos. Grab a large burrito-sized tortilla. Add a generous dollop of Zubi’s Queso onto one half of the tortilla, leaving a border on the edges. Spoon some of the tofu scramble on top, followed by the roasted potatoes, pico de gallo, and the avocado.
- Roll the burritos.
- Griddle the burritos. Heat a pan to medium-high heat. Add a touch of oil. Add the burrito to the pan seam down and cook on each side till golden brown. Enjoy!
Pico De Gallo
- 1 Jalpeno pepper, diced
- ¾ cup Red Onion, diced
- 2 ½ tbsps fresh Lime juice
- ¾ tsp Salt
- 12 oz Cherry Tomatoes, sliced into halves
- 1 large Garlic Clove, minced
- ½ cup fresh Cilantro, chopped
- Black Pepper
- Combine Jalpeno pepper, onion, salt and lime into large bowl and allow to marinate for 10 minutes.
- Add the tomatoes, garlic, and cilantro to the onion mixture, omitting as much of the tomato liquid as you can to avoid the salsa becoming watery. Mix to combine, the season to taste with salt and pepper.
- Toss again, and adjust seasonings accordingly. Allow to rest for 5-10 minutes to allow the flavors to meld.
Crispy Roasted Potatoes
- 20-22 oz of Potatoes, diced evenly
- 1 tbsp Cornstarch
- Black Pepper
- 2 tbsps Avocado Oil
- Preheat oven to 425 degrees.
- Transfer potatoes to a large bowl of cold water and soak for 5 minutes. The agitate the potatoes by swishing them around in the water with your hands, the drain. The water will be very starchy. Rinse the potatoes again in cold water. Drain the potatoes, then wrap in a clean paper towel and dry well.
- In a small bowl, combine the cornstarch and black pepper.
- Transfer the potatoes to a parchment paper-lined baking sheet. Use your hands to coat the potatoes with oil. Sprinkle the cornstarch mixture over the potoes, the toss again with your hands until they’re evenly coated. Spread the potatoes out in an even layer with none overlapping.
- Roast in the oven for 18-20 minutes, until golden on the bottom, the remove from the oven and flip potatoes. Return to the oven and roast for another 15 minutes, until browned and crispy.
- Remove potatoes from from oven and sprinkle with salt to taste. Allow to rest a few minutes before using/eating.
Eggy Tofu Scramble
- 1 16 oz block of tofu, firm
- ¼ tsp tumeric
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- ½ tsp red pepper flakes
- Black pepper
- 1 generous tbsp tahini
- 1 tbsp Zubi’s Creama
- 2 tbsp nutritional yeast
- ½ cut plant-based milk of choice
- 1 tbsp avocado oil
- Drain the tofu. Line a cutting board with a few layers of paper towels. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate. Press the tofu for 15 minutes.
- Make the eggy sauce. In a bowl, whisk together the tumeric, garlic powder, onion powder, paprike, red pepper flakes, tahini, Zubi’s Creama, and nutrional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
- Crumble the pressed tofu with your hands into chunks, not too big or small.
- Heat a large pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until its lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu eith your spatula but don’t break it up to finely.
- Add the eggy sauce and fold to combine, usinf a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer your scramble on the dry side, cook for a few minutes.
- Finish the scramble with salt/pepper to taste.