Are you team breakfast burrito or breakfast burrito bowl? Lucky for you, this recipe can be transformed into whatever option you prefer! I personally made it into a breakfast burrito but later during the week, I used my leftovers and created a burrito bowl. This burrito has a little kick from the spices in the soy chorizo and the pickled jalapeños, but the creaminess of the avocado helps to counterbalance those spices.
Soy Chorizo Breakfast Burrito
Ingredients
- SIMPLE TOFU SCRAMBLE
- 1 block extra firm tofu
- 1 teaspoon turmeric
- 1 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- salt & pepper, to taste
- olive oil
- BURRITO FILLING
- 1 package soy chorizo, I used the one from Trader Joe's (that one is my favorite)
- 1/3 cup classic breakfast potatoes
- burrito sized tortillas
- avocados, thinly sliced
- Trader Joe's hot and sweet pickled jalapeños (or normal jalapeños)
- salsa
Instructions
In a large pan on medium high heat, drizzle a little olive oil and crumble the tofu in the pan using your hands.
Cook for 5-7 minutes and stir occasionally.
Season the tofu with turmeric, garlic powder, paprika, and salt & pepper. Stir to coat the tofu with all the seasonings and cook for an additional 4-5 minutes, or until the tofu gets a little golden.
Transfer the tofu scramble to a bowl and set aside.
Using the same pan add the whole package of soy chorizo on medium low heat and cook for 5-7 minutes, stirring frequently. Once cooked through, transfer to a bowl and set aside.
If making a breakfast burrito, warm a tortilla and assemble the burrito. To the warmed tortilla add a layer of tofu scramble, a healthy serving of the soy chorizo and classic breakfast potatoes. Add the sliced avocado, hot and sweet pickled jalapeños, and top it off with some salsa.
Wrap the tortilla into a burrito and enjoy!
