When I realized this morning that I had half a pound of tofu that needed to be used ASAP, leftover tortillas, and potatoes that also needed to be used up, breakfast burritos suddenly seemed inevitable. I didn’t document them for you, though, because I was busy documenting something else for you (coming soon!) as well as making tempeh at the same time, and I had no idea how they were going to turn out because I don’t know if I’ve ever even made a breakfast burrito before. I don’t make a lot of breakfast foods. But then Mark popped into the kitchen requesting a second burrito, exclaiming that they were “as the Italians say, ‘excellente'” and asking me if I was planning to write the recipe up for the blog. I said no, but then I decided that since he liked them so much and since it’s a great way to use up leftover tofu on Saturday mornings when I make the next week’s batch, I might as well write it up for no other reason than to remind myself what I did for next time. So apologies for the lack of photos. Once I decided I would write it up, I did take a picture of what remained of my burrito (I cut off the tooth marks out of politeness), but it turned out lousy.

Breakfast Burritos

Makes 3-4 burritos

2 small potatoes, small dice
1 large or 2 small shallots, or 1/2 small onion, chopped
4 cloves garlic, pressed or minced
1/2 tsp Mexican oregano
1/2 tsp cumin
1/2 tsp turmeric
1/2 pound tofu, crumbled
1/4 cup green salsa
hot sauce to taste
vegan cheese (optional)
1/2 can refried beans

Boil the potatoes in a pot of water until soft. While potatoes are cooking, prep the other ingredients. In a large skillet, heat some oil, then add shallots or onions. Saute for one minute. Add garlic and spices and saute for another minute. Add cooked potatoes and fry until beginning to brown. Add tofu and stir in gently. Add salsa, hot sauce, and optional “cheese”. For the cheese, I mixed a few tablespoons of Dragonfly’s Bulk, Dry Uncheese Mix with an equal amount of water, stuck it in the microwave for a minute, then stirred in 1 tsp of dijon mustard. You could also just toss some nutritional yeast into the skillet and mix it in.

To assemble, heat the tortillas up, the smear each with some of the refried beans. Then add some of the tofu/potato mixture and roll up.

Here’s my crappy photo:

Since I subjected you to such a horrible photo, I will share a photo of Tigger helping me make the item I’m currently documenting for a post later today:

He’s such a handsome boy.

Now I’m going swimming! But I will be back later today with a tutorial that’s been five days in the making!