Burrito De Desayuno #2; Another Breakfast Burrito

photo (28)So what if I have a thing for breakfast burritos?; I don’t have a problem and I can stop at anytime. But, seriously, why would I stop? Are you telling me that just because something has the word breakfast in it I can’t eat it all hours of the day? It’s breakfast time somewhere!


I’ve been on a Tempeh tear lately; looking back at my previous posts – they all have something in common -t hey feature Tempeh. What can I say? It was on sale. And, I’m frugal and it’s delicious!


This burrito consists of 3 ingredients, Tofuevos (my version of Tofu Scramble), Seared marinated Tempeh and roasted potatoes. Nice and hearty. Just the thing you need before you start the day anew. Or you know – eat it whenever. You’re an adult. You have a right to party.


The corresponding recipes for each burrito filling are below; all you need to do is wrap em’ up in large flour tortilla and you’re good to go.

Burrito De Desayuno #2; Another Breakfast Burrito

Ingredient #1 – Tofuevos

1 medium onion diced
1/2 red pepper diced
Tofu prepared as I do here
1 – 2 tsp Canola oil

1. Heat your oil in a medium/large frying pan over medium-high heat.
2. Add your onions and peppers – cook for 3 – 5 minutes, until they have browned.
3. Remove from your pan; place on a square of foil or plate
4. Add your seasoned tofu and cook for a couple minutes – stirring occasionally.
5. Add in your (cooked) onions and peppers – stir to incorporate.
6. Cook until thoroughly heated and browned.

This is when you decide how you want your tofu. For a harder ‘scramble’ allow tofu mixture to cook longer and brown evenly. For a softer scramble – heat throughout. 

Ingredient #2 – Roasted Potatoes

1 1lb of (Your choice) Potatoes (Peeled and Rinsed)
1 TBS Canola Oil
1 tsp soy sauce
1/2 tsp Paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cumin
1/4 tsp black pepper
1/4 tsp (crushed) dried Mexican oregano
1/4 tsp Bay seasoning (optional)

Salt to taste

1. Preheat Oven to 400 degrees
2. Cut your potatoes into 1 inch dice. Don’t worry about some small pieces – they’ll add crunch and texture.
3. Meanwhile, in a large mixing bowl – whisk remaining ingredients together until thoroughly combined.
4. Toss your potatoes into the mixing bowl and stir making sure the potatoes are covered.
5. Lay your potatoes in a single layer in a large roasting pan – I line mine with parchment paper.
6. Roast potatoes for about 20 minutes (or until tender) stirring occasionally
7. Salt to taste.

Ingredient #3 – Seared, Marinated Tempeh

1 8oz package of Tempeh

Tempeh Marinade:
2 TBS of Water
2 TBS of Agave Nectar
1 TBS Soy Sauce
1 (heap) tsp of Nutritional Yeast
1 tsp of ketchup
1 tsp canola oil
1/4 tsp liquid smoke (or a splash of apple cider vinegar)
pinch paprika
pinch cumin
pinch black pepper

1 – 2 tsp of canola oil (for searing your tempeh)

1. First things first. Blanch your tempeh according to the directions found HERE
2. Cool your tempeh.

How to Slice your Tempeh:

Cut evenly down the middle of the block of tempeh; its basically going to go from a long rectangle to two squares. From there, using a sharp knife (and y’know being mad careful) slice down through the middle – to create two flat pieces. From there cut your tempeh into strips (about 1 inch wide)

3. Place your tempeh in a flat rimmed dish (preferably glass) and cover in marinade, making sure that each part of the tempeh slice touch the marinade.
4. Marinade for at least 1 hour or up to over night. Turn tempeh a few times here and there.
5. Heat your oil in a large flat frying pan over medium high heat; place your tempeh down flat and cook a few minutes per side. You’ll want a little char – but be careful not to burn.
6. While your tempeh is nearing the end of cooking – when you’ve achieved a nice color & char – pour remaining marinade and 1 TBS of water – lower heat to medium and cook until all the liquid has been absorbed.

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