#breakfast burritos
Vegan Chipotle Breakfast Tacos
Ingredients
- 8 ounces firm tofu
- 1 cup cooked black beans (*best is pressure cooker, alternately, soak black beans overnight and boil them until soft in the morning)
- 1 cup fresh cilantro, chopped
- 1 ripe avocado, sliced
- ½ cup Jain salsa for serving (*thinly chopped tomatoes, jalapenos, cucumbers + one squeeze of lime juice and pinch of salt, mixed)
- ¼ cup pomegranate arils
- Corn tortillas (2 per person)
Seasoning for the Tofu
- ½ tsp chili powder
- 1 tsp cumin
- 1 tsp chipotle powder
- 1/8 tsp salt
- 1 Tbsp Jain salsa (see recipe above)
- 1 Tbsp water
Instructions
- Wrap tofu in towel and place something heavy on top.
- Cook black beans in a small saucepan over medium heat until bubbly, then reduce heat to simmer and set aside. Add a pinch of salt, cumin, chili powder and chipotle powder.
- Add dry tofu spices + salsa to a small bowl and add enough water to make sauce. Set aside.
- Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble.
- Once the pan is hot, add 1-2 tbsp olive oil and tofu. Stir fry for 4-5 minutes to brown. Then add seasoning and toss to coat. Continue cooking until browned and fragrant - about 5-10 minutes - stirring frequently. Set aside.
- To serve, warm tortillas over a pancake griddle or open flame. Top tortillas with tofu scramble, black beans, avocado, cilantro, Jain salsa, and pomegranate arils (or desired toppings).
- Serve instantly.
Made Jain friendly by yours truly.
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McArthur-Burney Falls: Near Lassen Volcanic National Park
We didn’t do a lot of research before we went up to Lassen Volcanic National Park. We just knew we wanted to go up there. A couple of the true gems that we happened across are the completely unreal Burney Falls and the very cool Subway Cave. The Subway Cave is a lava tube, you’re hiking in a lava tube which is creepy and beautiful. Burney Falls is kicking at high speed even in the hot dry summer which left me in amazement. The water is coming out of an underground river and it’s always flowing at rate of 100 million gallons of water per day. Too cool.
As you can see we also made vegan breakfast burritos. A new technique I’ve been using is to melt the Daiya shreds in with the Soyrizo and cook the tofu scramble separately. I also topped mine with fresh salsa and guacamole and you always want to heat up the tortillas. I’ll have some more posts from this beautiful area in the near future. Until then GO OUTSIDE.
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