Breakfast burritos are my kids favorite Sunday brunch. We also pack them for their swim meets, ski trips, they enjoy them on the car ride to our destination. These breakfast rolls are packed with delicious potatoes-pepper mixture, defrosted sweet roasted corn, gucamole and homemade spicy tofu chorizo.
The tofu chorizo in my opinion is the game changer here. And boy it’s amps the flavor to anything it’s added to. Surprisingly mimics the really thing without the saturated fat from the meat. If you are looking for a minimally processed non-nitrate, plantbased alternative to regular chorizo, try this recipe. You’ll be surprised how good it is and quick to make.
If you do meal preps for your week days or nights, this recipe is a good one to have in your fridge. It makes a good work/ office or school lunch or even a busy weeknight dinner. Just make the tofu and potatoes and the other items can either be homemade or store bought if preferred. You can also add refried beans for extra protein, red or green rice. click the active link on guacamole for recipes for every component.
Burrito with tofu chorizo
Makes about 4-5 burrito
- Gucamole
- grilled corn about a cup, (homemade about 2 corn) or store bought, I bought mine from Trader Joe’s
- Pico de Gallo homemade or store bought to serve on the side
- 8 inch tortillas, wholewheat, preferably
- handful of chopped romaine lettuce, optional
- Potato-pepper sauté
- 450 grams potatoes boiled and peeled and diced
- 1 tablespoon oil
- 1/2 medium onion, finely diced, use the other half for chorizo
- 1/2 teaspoon ground cumin
- 1 red pepper, diced
- Sea Salt and ground black pepper
Warm oil in a pan. Add the onions and sauté till soft. Add the red pepper, cumin, sea and pepper. Sauté further till a bit soft, add the diced potato and fry till slightly browned. Take it off the and set aside.
Tofu chorizo
- 1/2 a medium, use the 1/2 from the potatoes
- 10 oz firm organic tofu, crumbled
- 1 teaspoon smoked sweet paprika
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon dried oregano, lightly crushed
- 1/2 tsp ground cayenne use more if you like it spicy
- Sea salt and pepper to taste
- 1/4 teaspoon ground cumin
- 1 tablespoon tomato paste+ 1/4 water to thin out
- 1 tablespoon oil
Warm oil in a skillet. Add diced onions and sauté till soft. Add the crumbled tofu and fry till tofu is slightly browned. Add the spices and mix well. Add the tomato paste and cook till everything is well coated and cooked. Take it off the heat and use as needed.
TO ASSEMBLE
warm a tortilla layer one tablespoon of tofu chorizo, corn, potato, guacamole. Tightly wrap and serve with salsa. Don’t over stuff it will wrap properly.
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