The Spicy Spatula

I’m not much of a breakfast eater, not really. Give me a hot cup of coffee with unsweetened almond milk or a double espresso and I am good to go until later. If I need to put something in my stomach I usually opt for half a raw bar or an energy ball.

That doesn’t mean that I don’t like breakfast, just that I don’t eat it in the morning. I’ve done a few different vegan English Brekkie’s over the years and I love them. There’s also my beloved tofu scramble sandwich—with or without cheese–that stays in rotation. Today’s vegan breakfast recipe is a twist on that.

I was in the mood for a vegan breakfast burrito and when I lived in Boston there was this place near my office that had the best breakfast burrito I’ve ever had. Sure, it had a few drawbacks but that’s my standard for a breakfast burrito. Mostly. Because the truth is that I rarely choose to use any kind of tortilla wraps, opting instead to make it a bowl so I had to figure out a way to have my vegan breakfast burrito without the shell.

Enter, the bowl.

I took most of my favorite vegan ingredients and just eliminated the tortilla shell, which allowed me to add more without the excess tortilla shell calories.

So this vegan breakfast scramble recipe is pretty simple and doesn’t require very many ingredients. Other than the salsa, you might consider this a one-pot vegan meal.

It doesn’t have to be morning for you to enjoy this delicious tofu scramble!

Kitchen Tools:

*Cutting board
*Kitchen knife
*Mesh strainer
*Skillet

Ingredients:

*Firm tofu, dried & crumbled
*Black beans
*Corn, cut off the cob
*Onion
*Green bell pepper
*Fresh salsa
*Seasoning: cumin, hot paprika, oregano, salt & pepper, hot sauce, turmeric & cayenne pepper (or whatever you like)

Directions:

*Make the salsa, adding more or less peppers depending on your spice preference.

*Crumble the tofu with your fingers and season it however you like. I use: turmeric, cumin, smoky paprika, salt & black pepper, oregano & garlic. Add a splash of milk to keep it from becoming too dry and set aside.

*Chop the onion, corn and bell pepper into uniform sizes and add to the skillet over medium heat. To make this an oil-free vegan recipe, use water or broth to keep the vegetables from sticking to the skillet, even a non-stick skillet.

*Cook about 5 minutes or until they start to brown, then add the tofu. Stir regularly until tofu is nice and scrambled. When you have it how you want it, add the drained black beans along with the herbs & spices.

*Stir for another few minutes until everything is warm and combined.

*Serve with a few spoonfuls of salsa on top.

*Garnish with chopped parsley, jalapeno slices and lime wedges

This was a great alternative to a vegan breakfast burrito, or a breakfast burrito bowl if you prefer. 🙂

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