Let’s be honest waking up is difficult. I thought as I ‘grew up’ that it would somehow become easier but really now I’m just more tired and grumpy. That’s why I made this breakfast burrito recipe! It will actually make you want to wake up and get that booty out of bed!
I actually didn’t eat my first breakfast burrito until I was 20 years old and living in San Diego. I feel like breakfast burritos aren’t as big in Canada and I have no idea why! Since I ate my first breakfast burrito almost 10 years ago I haven’t stopped since. It’s combining all the best parts of breakfast wrapping them in a cozy blanket and letting the flavors have a party in your mouth!
Like most wraps and burritos you can pretty easily interchange the ingredients for whatever you like or don’t like. This breakfast burrito is my favorite combination of the ingredients but feel free to add and remove as you see fit!
Here is your fun fact of the day and this is something that took me almost 3 years to figure out so don’t be embarrassed lol but the Daiya block cheese is actually so good compared to their cheese shreds. The block shred well has a strong cheddar flavor and actually melts pretty good too. I’m not sure why they seem to have forgotten about those things when making their shreds but here we are. Try the block I promise its better than the shreds!
When you’re making the tofu scramble it’s important to press as much water out of the tofu block before cooking or it will take you much longer. There are a lot of techniques on how to achieve this. You can use a paper towel and place a piece on the top and bottom, then add something heavy on top. Or if you’re trying to reduce your waste you could use a dishtowel instead. But if you go through as much tofu as I do that means you’re doing a lot more laundry lol. I recently found a tofu press of Amazon and it’s been working really well for me so far!
Debatably the most important spice for the tofu scramble is the Kala Namak or black salt. It can be really difficult to find it in chain grocery stores so I usually stock up when I go to an Asian market or I get it from Amazon here:
The black salt has a real sulfur smell and taste and will really give your tofu scramble that “eggy” flavor.
Some people may want to add a chunky guac to this recipe instead of just avocado but I like keeping it easy first thing in the morning. You can use my chunky guac recipe here if you’d like though!
The last step is the rolling of the burrito. Now, this is something I’m still learning myself and it’s easily one of the hardest parts out of any of the recipes I’ve made so far! One thing I have learned is DO NOT overstuff the burrito. I’m always tempted to add more because I’m hungry but unless you want to be eating burrito bowls than think less is more in the stuffing department.
If you feel comfortable with it, you can easily make the potatoes, tofu scramble, and ground round all at once. To make it easier on yourself cut and prep everything before you start cooking so you just have to worry about what’s in front of you. If you’re not there yet not to worry! Make each item one at a time, and place them in the oven at a low temp while you make the others! Don’t leave them in there forever or they’ll dry out but you have some time before that happens!
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If you try this recipe we’d love to hear from you! You can rate it, comment about it, sending us pictures about it, we don’t care how but we want to hear from you and see how you enjoyed it!
My favourite kitchen equipment:
- The world’s sharpest knife set (my personal opinion but I have cut myself a bunch of times with them lol)
- My high-speed blender
- My favorite frying pan
- My tofu press
- My cooking utensil set
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