Begin Your Day with a Breakfast Burrito

Veggies, protein, and layers of flavor will all be great reasons to get yourself outta bed for this creation.  Inspired by my Best Burrito Ever, this breakfast version is a close cousin yet has a uniqueness all of it’s own!  So dig into nutrient packed morning goodness and give the cereal a break!

What you’ll need:

• 1 package of giant tortillas (I use brown rice tortillas)
• 2 packets of Road’s End Organics Mushroom Gravy
• 1 can Navy Beans
• 1 Russet potato
• 2/3 Block of extra firm tofu (divided in half)
• 1/4 c. Sesame Tahini
• 1 tsp. Tamari Soy Sauce
• 1/2 tsp. turmeric
• 1/2 tsp. garlic flakes1/2 tsp. Savory Seasoning (I use Frontier brand)
• 2 Tbsp.  Olive Oil
• 1 small Yellow Onion, chopped
• 1 cup frozen Stoplight Peppers
• 2 cups Chopped Spinach
• 1/2 cup roughly chopped parsley
• 2 small tomatoes, chopped

For the sour cream squiggle:

• 1/3 block tofu (the other half of the block from the filling)
• Juice from 1 lemon (possibly more depending on your preference)
• 1/4 tsp. Sea Salt
• 1 Tbsp. Vegetable Oil (I like grapeseed)

What to do:

1. Start by portioning out the tofu.  Cut 2/3 block and then cut that in half.  Slice each smaller block into thirds, and press out water slightly between paper towels (or however you might do it).  Let that sit.
2. Begin boiling a small pot of water for the potato.
3. Peel the potato and dice it.  Boil for 4-5 minutes or until soft when poked with a fork.
4. Chop the onion.
5. Drain the potatoes and set aside.
6. In a large skillet over low heat, add the olive oil, savory seasoning, (you can use any blend really, “poultry seasoning” by Frontier is good too…ironic with the name, I know, but it is vegan) the chopped onion and the peppers.  This will gently cook while you complete steps 7, 8, and 9.
7. While the onion is cooking, take three slices of tofu and put them into a medium sized mixing bowl.  Add the tahini, soy sauce, garlic, and turmeric.  Either mash with a fork or use a pastry blender (sometimes called a pastry cutter).  After this step, give your skillet a stir.
8. Add the potato to the tofu mixture and slightly mush that in.  Stir the skillet
9. Open the can of beans, rinse and drain, then mush that in too.
10. Add the tofu/bean/potato mix.  Turn to simmer and cover if you can (if not, just leave on low and uncovered) Stir occasionally as it gently sautes.  Let it cook while you make the sour cream, start the gravy and chop the garnish.
11. Put all the ingredients for the sour cream in a blender, pausing to scrap down the sides frequently.  I pour mine into a squeeze bottle, but if you have an icing bag that works too.  Otherwise, just give your meal a nice little dollop on top with a large spoon.  Stir the skillet!
12. Rinse and chop the parsley.
13. Slice the tomato in half.  Dice each half for garnish.  This recipe makes about 4 servings, so each burrito gets 1/2 tomato on top.  (I’m weird, so I like to take the seeds out of the tomato too–try that if you wanted).  Stir the skillet!
14. Make the gravy according to the package directions and it will be ready in just a few minutes!
15. Rinse and chop the spinach!
16. Turn off the skillet, fold in the spinach so it is slightly wilted, then add about 1 1/4 cup of the mixture to the tortilla shell, or just roughly split the mixture into four, and add a portion.
17. Fold over both sides, then turn the burrito seam side down.
18. Ladle on some gravy, sprinkle on tomatoes, zig-zag with sour cream and garnish with parsley…muah!