Who doesn’t love a breakfast burrito to get the gears moving in the morning? Wrapped up nicely in their edible packaging, burritos are ideal for running out the door or just enjoying with minimal mess. This recipe is completely vegan and ridiculously delicious-- your body and taste buds will thank you.
Ingredients
- 1 batch of frozen/premade or homemade hashbrowns
- 14 oz extra firm tofu
- 8 oz enchilada sauce
- 1 cup roasted salted cashews
- 1/2 cup medium spicy chunky salsa
- 1/4 cup nutritional yeast
- Juice of 1 lime
- 1/2 teaspoon sea salt
- 8 large tortillas**
- chopped cilantro
Directions
- Acquire frozen hashbrowns and cook them up or make your own.
- 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)