Spice up your morning routine with a hearty breakfast burrito! Chock full of a savory mixture of beans, corn and the ever-popular tofu, this burrito is bound to become an indispensable breakfast companion. This recipe is also a great way to clear out leftover vegetables, so feel free to improvise or embellish with veggies of your choice.
What You’ll Need
– 2 large or 4 medium pitas or tortillas
– 1 block medium-soft or medium tofu, drained
– 1 c. black beans, cooked
– 3/4 c. corn kernels
– 1 medium tomato, diced
– 3 green onions, sliced
– 1/4 c. smoked tofu, cubed (optional)
– 4 cloves garlic, minced
– 2 T. soy sauce or liquid soy seasoning (e.g., Bragg’s)
– 2 T. vegetable oil
– 1/2 t. cumin
– 1/2 t. chili powder
– 1/2 t. turmeric
– 1/2 t. oregano
– 1 t. crushed red pepper flakes
– 1/2 t. pepper
– 1/4 t. sea salt
– Juice of 1/2 lime
– A dash of liquid smoke
– A pinch of sugar
Serve with a side of guacamole and hot sauce to taste.
In a large skillet, heat vegetable oil over medium heat. Add garlic, green onions, and crushed red pepper flakes and saute until fragrant, 1 or 2 minutes. Crumble your block of tofu into the skillet so that it forms a suitable consistency for a scramble, and stir together with garlic and onion mixture. Let sit over medium heat until any liquid is cooked off, or about 4 to 5 minutes, tossing occasionally.
Add all of your remaining ingredients and toss well. Let the entire scramble sit over medium heat another 4 or 5 minutes. Remove skillet from heat. Lay out a pita or tortilla, top with a generous scoop of the scramble mixture, and roll up. Serve with a side of guacamole and a dash of hot sauce, if desired.