Who doesn't love a burrito? Sometimes, they're ideal for convenience-- I mean, think about it. A burrito is literally a meal tucked up nicely in a delicious wrapper. It's portable, easy to eat, and filling.
But even if you're taking your time at the dinner table, burritos are a fun and satisfying mean. This vegan breakfast burrito is everything you look for in the classic dish: it's got healthiness, scrumptiousness, and the classic portability that make burritos a favorite.
Use all organic ingredients when possible to boost the health and wellness factor on this dish.
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 10 minutes
Ingredients
- 1 batch of Simple Vegan Breakfast Hash
- 14 oz extra firm tofu
- 8 oz enchilada sauce
- 1 cup organic roasted salted cashews
- ½ cup organic medium spicy chunky salsa
- ¼ cup organic nutritional yeast
- Juice of 1 organic lime
- ½ teaspoon sea salt
- 8 large organic tortillas
- chopped organic cilantro
Instructions
- Make one batch of simple vegan breakfast hash (from buildyourbite.com) according to instructions
- In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth
- Drain tofu and pat dry
- Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture
- Heat tofu to medium high and add the the sauce from the blender, lime juice, and salt
- Cook tofu for 10 - 15 minutes, or until tofu starts to become a little less soft
- Assemble burritos using the tofu, chopped cilantro, and then a scoop of vegan breakfast hash
- Serve immediately or freeze for later
- To freeze the burritos, wrap each individual one in foil, then place in an airtight ziploc bag in the freezer. To reheat, remove from foil and place on a microwave safe plate. Heat until hot throughout (2 - 3 minutes)