Easy Breakfast Burrito
Here is a hearty, healthy breakfast option for those days that you feel like you need to switch things up, but don’t feel like spending all morning in the kitchen! After a late night out on Friday night with some friends, we had a tougher time getting out of bed. Add to this the dreary, cold morning fog, intermittent rain and our morning run seemed even less inviting.
We seemed to pull it together and get out for a 6.5 mile run and it ended up being really nice out even though the sun wasn’t there to cheer us on! We had a couple of friends join us and we all felt a lot better afterwards. Usually I will be on autopilot and start putting together my staple muesli, but we needed to warm up after this run and I wanted something that was hearty, filling, and going to help me warm back up!
So we only had some leftovers in the fridge, no fresh veggies to go with. What I did have stashed in there were a few tortillas, a package of tofu, and some leftover steamed potatoes. So we pulled out the goods and went to work, shooting from the hip on this one. This has minimal ingredients, and the prep time is only a couple of minutes. For something this healthy, warming, and satisfying you really can’t beat it! And if you grew up looking forward to those cheese filled omelettes or scrambled eggs on the weekends, then this will satisfy those cravings!
The tortillas that we used are what really round out the nutritional value to this meal. Rip Esselstyn and the Engine 2 Diet are now producing their own food products. They are amazing! So for our breakfast burrito, we are using the Sprouted Ancient Grains tortilla. For a gluten free option, they make a great brown rice tortilla. These are relatively new products and are produced in conjunction with Whole Foods. So if these are not available in your area, we recommend using the tortillas the sprouted grains tortillas from Ezekial. For a complete review on all the tortillas that we have tested on the market, please visit the tortilla review section of our blog. If you are gluten intolerant, then substitute these tortillas for brown rice tortillas.
We will soon be posting a more involved version of this breakfast burrito for those mornings that you more time to spend in the kitchen or a better arsenal of leftovers to work with!
- 1 Package of extra firm Tofu (we use organic, sprouted tofu)
- 1 cup cooked Potato
- 1/4 cup Nutritional Yeast
- 1 tablespoon Bragg’s Amino Acids
- 1 teaspoon Turmeric
- 1/4 teaspoon Cumin
- 1 Avocado
- Crushed Black Pepper
- 1 package of tortillas (Engine 2 Sprouted Grains tortilla, Ezekial if available, or brown rice for gluten free)
First drain the tofu and then wrap in a hand towel. Squeeze out as much of the water as possible. This will prevent the cooked mixture from becoming soupy. Cut up the tofu in small chunks and place in a pan with all of the ingredients and mix together. Cook on a medium heat for about 10 minutes. You may need to add a few tablespoons of water throughout the cooking to prevent the mixture from sticking to the pan.
On a separate pan, on low heat, warm up the tortillas one at a time. Flip the tortillas frequently to keep from sticking to the pan and you will not need to use any oil!
Place the tortilla on a plate and scoop some of the cooked scramble in the tortilla and top with some sliced avocado. Wrap up into a burrito and enjoy!