If you’re thrifty and pro-active like PFW, you stocked up by the case-load far in advance of the well running dry and brunched on the Ultimate Vegan Breakfast Burrito:
Strap up
1 pkg Fantastic Foods Tofu Scrambler
12 oz extra-firm tofu
3 oz (or about 1/2 a “link”) of Soyrizo per burrito
Cooked, diced potatoes, peppers, onions
Vegan Cheddar of your choice, shredded, diced, however you like it
Large flour tortillas (Mission makes a super-size corn, too!)
Toppings of your choice (pico de gallo, salsa so hot it doubles as paint remover, sliced avocados, jalapenos, just knock your vegan self out)
Build that monster
Mix Tofu Scrambler and tofu per the package directions and set aside.
Running late for the demo and starving? Take the shortcut for the potatoes, peppers and onions: buy frozen Potatoes O’Brien and cook per package directions, about 1 cup of frozen product per ginormous burrito.
When your ‘taters are nearly done and browned to your liking, add the Soyrizo, or cook it in a separate skillet almost according to the directions. We find that if you freeze Soyrizo first, then slice thinly with a sharp, serrated knife, it crisps up better and has less of a ground or crumbled consistency. It cooks quickly so keep a close eye on it, turn it frequently, and char to your preferred level.
Add your mixed Tofu Scrambler to the pile and cook a few more minutes until it’s heated through.
Top with Vegan Cheddar, remove from heat, and cover so your cow-compassionate un-cheese gets melty and gooey.
How we roll
Raise your hand if you still need burrito wrapping instructions, or just read on for three animal agribusiness industry-standard reasons why eggs, pigs, and dairy products don’t belong on your plate.
By now you should be blissfully sleeping off your food coma in the shade somewhere, comforted in the knowledge that your meal didn’t contain a trace of this,
or that,
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