In my opinion, this vegan burrito is the best breakfast option any time and every time.
This has saved me on many occasions: whilst on tour, feeding other bands that are on tour, feeding friends, in a rush, a hangover helper (add a can of Irn Bru), needing a breakfast I can wrap up and eat on the go...
Some days I even make this and eat it after breakfast - for dinner, no less.
This is definitely a good option to make with kids if you want to let them help you in the kitchen. Get them to give you a hand filling, wrapping and then eating these, plus if you wrap them up in foil, no plates or mess!
There are no rules when it comes to these, basically you can use whatever you have in your cupboards and fridge: tofu, potatoes, mushrooms, spinach, peppers, beans, tomatoes, onion, avocados, veggie sausage or chorizo, veggie rashers, lettuce, jalapenos, chillies…. the list is endless, but here's my version that I tend to make most Sundays.
One thing to remember though is not to overload the tortilla.
There's nothing worse than a baggy burrito that doesn't hold when you eat it.
4 large tortillas
Vegan chorizo (you can get chunks or a long sausage)
1 large red onion cut into thin slices
1 pack of firm smoked tofu (Engine Shed is my absolute favourite tofu, and its made in Scotland)
¼ teaspoon each of cumin, mustard seeds, turmeric, ground coriander
2 large potatoes (cut into small chunks and fried with garlic and olive oil, and ½ a tea spoon each of smoked paprika, cumin and chilli)
Shredded iceberg lettuce
Vegan yoghurt or sour cream
Salt and pepper
1 Make sure your fillings are all prepped up and ready to go for filling the burrito. The first ones to sort out are the potatoes, you can give them a quick par-boil then let them sit in a colander to dry off whilst you fry off the chorizo and red onion.
2 When you're chorizo mix is soft and caramelised add a little more oil and thenin the spice mix, let it coat and cook off a bit then sit aside on a low heat.
3 Your potatoes need to be crispy so get the oil in your pan up to a medium heat. You want to cook and fry but not burn or absorb too much oil, so make sure those potatoes are dry, throw them in the pan and once you have a bit of colour appearing add your red onions and then your spice mix. You can add a little bit of dairy free butter towards the end to give it all a delicious glaze and just an extra bit of richness.
4 Now the scrambled tofu. I cheat when making this in a rush and well if you have a microwave you can too, if not then you can pan-fry this in the same order.
5 Break the tofu between your fingers into a bowl, add a little bit of oil or dairy free butter, your spice mix with the mustard seeds, give it a quick stir then pop it in the microwave for 3 minutes. If you are pan-frying it just add it all in on a medium heat and stir till everything's coated.
6 So everything's ready to go, just make sure it's all warmed through including the tortillas. You can do this in the oven, on the gas cooker flame, or in the microwave for a minute or less.
7 Lay your tortilla flat and add a handful of shredded iceberg, your scrambled tofu next, then the chorizo, the fried potatoes, add in a few sliced jalapenos, a drizzle of the soya yoghurt or sour cream then a handful of chopped fresh coriander a splash of fresh lime juice and salt and pepper.
Roll and eat.