The Ultimate Vegan Breakfast Burrito w/ Crispy Hash Browns + Vegan Bacon, Turmeric Tofu Scramble, Lime Corn Guac, and Chipotle "Sour Cream"

Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)

Prep & Cook Time: 50-60 minutes
Servings: 3-4

The Challenge: Breakfast Burrito

What could be better than a warm pressed flour tortilla filled to the brim with vegan breakfast goodies. I have always thought breakfast was the hardest meal for vegans, and it has been a focal point of many dishes. Building off my latest recipe, Perfect 20-Minute Vegan Bacon, this dish incorporates that plus a lot more! In the end, we have an absolute masterpiece of deliciousness you'll love.

Fair warning, this recipe is a bit more involved and can take a good chef 40-50 minutes with a novice 50-60. Nothing is hard, but there are a few parts! I like to be honest in my recipes and not mislead you. BUT...BUT...BUT... I HIGHLY RECOMMEND TRYING IT OUT or even dropping an item or two to cut down on the time.

The star of this breakfast burrito, though, isn't my crispy, smoky vegan bacon. Nope! It is a tofu scramble that is to die for. Tofu scrambles - I've had plenty. Most ... little flavor. Most ... too wet. Most ... use soft tofu (mistake). This recipe uses a couple of key spices as well as firm tofu to create a delightful tofu scramble. One of those is turmeric. Turmeric will do an amazing job of giving this nice flavor of freshness to your scramble!

Additionally, we make bangin' hash browns from scratch, a great simple lime corn + avocado guacamole, and top it all with a creamy dairy-free chipotle sour cream.

Wrap it in a soft flour tortilla, press it on a hot dry pan, and bite into breakfast burrito MAGIC. Homies, get ready, to have the ULTIMATE VEGAN BREAKFAST BURRITO.

Nuff said ... let's get into it!

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Crispy Hash Browns

• 4 gold potatoes, medium
• 2 tbl vegan butter + 2 tbl vegan butter

Turmeric Tofu Scramble

• 2 shallots, diced
• 2 garlic cloves, minced
• 1/2 poblano pepper, diced
• 1/2 red pepper, diced
• 1/2 fresh zucchini, diced
• Spices: 3/4 tsp turmeric, 1/2 tsp onion powder, 1/2 tsp cumin, 2 tbl nutritional yeast, 1/2 tsp coriander, 1/2 tsp smoked paprika
• 3/4 block of organic firm tofu, dried

Lime Corn Guac

• 2 medium avocados, pitted
• 1 corn cob, dekerneled
• 1 lime, juiced
• 1/2 tsp sea salt
• handful of fresh cilantro, roughly chopped

Chipotle Sour Cream

• 1/4 cup dairy-free sour cream (or cashew cream)
• 2 tbl adobo sauce from chipotles in adobo sauce + 1 chipotle, diced
• 1/2 lime, juiced

Other

• 12 pieces of rice paper bacon
• extra chipotle sour cream for dipping

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Equipment You'll Need:

Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Castiron Pan or Medium Frying Pan . Boiling Pot . Large Frying Pan . Mixing Bowls . Fork + Spoon . Grater

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Before You Cook:

• Wash + cut fresh ingredients
• Place potatoes in boiling pot, cover with water, and bring to boil

1. To start, bring potatoes to a boil covered in water. Cook for 10 minutes on boil. Drain at end of 10 minutes. Let it cool for 5-10 minutes.

2. While the potatoes are coming to a boil/boiling, work on the tofu scramble. Start by adding shallots, garlic, 1 tbl of olive oil, and poblanos to a large frying pan. Cook over medium heat for 4-5 minutes before adding the zuchhini + red pepper. Cook another 2-3 minutes.

3. Next, add in all your spices for the scramble. Mix well. Take your dried tofu and cut 1/4 off the block so 3/4 of the block are left. Using your hands, crumble in the firm tofu. Cook for 3-4 minutes on each side.

4. While the tofu cooks and you wait for the potatoes to cool, I mix up the guac quickly. Add all ingredients to a bowl, and mix with a fork/spooon. Set in fridge to serving time.

5. Once the potatoes are cool enough to handle, use a grater to grate the potatoes down into hash browns. Divide the gratings into two piles. Place your castiron pan over medium heat for 2 minutes then add 2 tbl of butter.

6.  Working in two batches, once the butter starts to pop add the gratings to the hot pan and use a spatula to pat down and create one consistent layer. Cook for 4 minutes on one side. Flip and cook the other side for 4 minutes to create crispy hashbrowns. Repeat twice replacing the butter on the second time. Set aside.

7. Mix together the sour cream ingredients with a fork. We're ready to build. Place a cleaned medium frying pan on medium-high heat dry with no added oil.

8. Warm four large burrito flour tortillas in the microwave for 30-40 seconds. One at a time, add 1/4 the hashbrowns + tofu scramble first.

9. Next, add 1/4 the guac, 1/4 the sour cream, and 3 pieces of rice paper bacon. Add some fresh cilantro as well.

10. Once the burrito is filled, roll it tight folding in the ingredients. Place into the hot dry pan. Cook on each side for about 45-60 seconds. Use another pan to pres it if you want to get an even better sear.

11. Once its pressed, bite in or cut in half. Enjoy with some extra sour cream.

Vegan BLT Sandwich w/ Rice Paper Bacon, Heirloom Tomato, and Arugula Jesus - it looks good huh. I love BLTs. I used to eat them with old green box Morningstar Farms bacon, but after becoming a vegan, I have not had many since most bacon replacements are not vegan. So, I wanted to crush that issue. But how to make an easy vegan bacon that wouldn't require too much work. Enter rice paper. I had seen some rice paper recipes, but I had felt like they were pretty hard, easy-to-burn, or just didn't have the flavor. The key to this BLT is really the marinade. I worked a lot on the marinade and then texture. Rice paper works well because it crisps really nicely, and it is also very easy to work with. For the marinade, it was a bit of trial and error, but the key is liquid smoke, a bit of maple syrup, smoked paprika, nutritional yeast, some garlic + onion powder, and a few extras. But how do we make this into bacon? Wet the paper, squish it together, lay on parchment, and slap on some marinade. Bake it on high heat and crisp it. Then eat a ton of it. GUILT FREE BACON YAYYYYYYYY!   Aggregate rating will show here Serves 4 Ingredients: 10 sheets of rice paper, 2 tbl olive oil, 2 tbl nutritional yeast, 2 tbl liquid aminos, 1/2 tbl garlic salt, 1 tsp onion powder, 1 tsp chipotle chili powder, 1/3 tsp liquid smoke, 1/2 tbl maple syrup, 1 tsp smoked paprika, 4 pretzel rolls, 2 medium heirloom tomatoes, sliced, 4 large handfuls of arugula, 6 tbl (or so) of vegan mayo,