So today is a pretty fun day. Yes, it’s Tuesday, which is kind of the worst day of the week, but that doesn’t mean EXCITING things can’t happen, right?
Exciting thing #1 – I get a new nephew today! My sister-in-law is having a third adorable little boy to add to the 6 and 4-year-olds that warm my heart on a daily basis. I can’t wait to snuuuuuugle the new little guy.
Exciting thing #2 – after 5:00 today I am OFFICIALLY in vacation mode. I’m taking a tiny plane (eeeek) to northern MN to spend 5 days with Ryan’s family. He and my Teia pup are already up there, and I can’t wait to join in on the boating, fishing, and overall sun-soaked bliss.
This weekend, on the cusp of all this excitement, I also had my longtime best friend’s wedding. She asked me to take some photographs, which was terrifying because I only take pictures of things that don’t move, but it turned out to be really fun and low stress.
After my picture-taking duties were over, there were some whiskey drinks and a very delicious lemon drop shot. Since my body is not accustomed to hard alcohol, I woke up with the kind of hangover where I just wanted to eat all the salty foods. No sickness, no headache, just intense hunger. I kind of love those hangovers, because everything tastes AMAZING.
Saturday morning I made a simple tofu scramble with buttery toast, but it got me thinking – why not put this in a burrito? eh eh eh?
And so I did.
As I’ve mentioned before, I’m not big on eggs. I’ll bake with them occasionally, but I usually look for alternatives. In lieu of eggs, scrambles made with organic tofu, veggies, and spices are my jam when I need a little savory kick in the morning.
In today’s breakfast burrito, I sautéed yellow onion, a juicy heirloom tomato, red bell pepper, and lacinado kale. Then I added crumbled organic tofu and tons of spices. The tofu soaks up the tomato juices along with the spices, and becomes packed with flavor. The texture is similar to scrambled eggs, and works perfectly when wrapped up in an avocado-slathered whole wheat tortilla. I like to add some hot sauce on top for some extra spice, but that’s optional (probably not optional if you’re a little hungover – cause then it is PERFECT).
- 1 (14-ounce) package organic firm tofu, drained
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ yellow onion, diced
- 1 tomato, diced (heirloom, if available!)
- 1 red bell pepper, diced
- 5 large lacinado kale leaves, large center stems removed, and chopped
- 2 tablespoons nutritional yeast flakes
- ¼ teaspoon turmeric
- ¼ teaspoon chili powder
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon kosher salt
- 1 ripe avocado
- Hot sauce, to taste
- 4 whole wheat tortillas, warmed
- Cut the tofu block in half, wrap in towels, and place on a cutting board. Top the wrapped tofu with another cutting board, and top with something heavy (i.e. textbooks or a heavy pot). Let sit for 10-15 minutes.
- In a large skillet, heat the olive oil over medium-low heat. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the onion and half of the salt, and cook for 3-4 minutes, until the onions are softened.
- Add the red pepper and tomato, and cook for another 2 minutes, until the tomatoes have released some of their juices.
- Stir in the kale, and cook until softened, about 3 minutes.
- Crumble the tofu on top of the veggies, and then sprinkle on all of the spices and remaining salt. Cook over medium heat for 7-10 minutes, stirring frequently, until the tofu has absorbed the liquid from the tomatoes, and has taken on a golden hue from the spices and nutritional yeast. Note that you do not want the tofu to get crispy - you want it to stay a softer, egg-like texture.
- Spread each tortilla with ¼ of the avocado. Top with ¼ of the tofu mixture (scant ¾ cup), a drizzle of hot sauce (optional), and roll up tight.
Wondering the best way to wrap a burrito? Check out this article from The Kitchn. Totally saved me and my clumsy hands.