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Cali breakfast burrito

Cali breakfast burrito

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 17.14oz

Ingredients

To prepare scramble

  • 4 tablespoons Oil, canola
  • 5 1/3 cups Tofu, extra firm, drained, pressed, cubed, crumbled
  • 2 tablespoons Yeast, nutritional
  • 1 tablespoon Turmeric, ground
  • 1 tablespoon Onion, powder
  • 1 tablespoon Salt, Kosher
  • 2 teaspoons Garlic, powder
  • 1 1/2 teaspoons Pepper, black, ground

To cook scramble

  • 2 tablespoons Oil, canola
  • 3/4 cup Onions, yellow, medium dice
  • 3/4 cup Pepper, bell, green, medium dice
  • 3/4 cup Pepper, bell, red, medium dice

Pinto crumble

  • 6 cups Beans, pinto, canned, drained, rinsed
  • 2 cups Tortilla, corn, chips
  • 1/4 cup Cilantro, fresh, chopped
  • 1/4 cup Onions, green, sliced thinly on bias
  • 2 tablespoons Garlic, cloves, peeled, minced
  • 4 1/2 teaspoons Seasoning, taco
  • 1/4 cup Oil, canola

Home fries

  • 6 cups Potato, french fry, frozen, home fries

Hollandaise

  • 2 1/4 cups Tofu, silken
  • 1/4 cup Non-dairy butter, unsalted
  • 1/4 cup Sauce, hot, generic
  • 3 tablespoons Lemons, juice
  • 3 tablespoons Yeast, nutritional
  • 1 1/2 teaspoons Mustard, dijon
  • 1/2 teaspoon Turmeric, ground
  • 1/4 teaspoon Pepper, cayenne, ground
  • 1/4 teaspoon Salt, Kosher

Service

  • 12 each Tortilla, flour, 12"
  • 3 cups Avocado, fresh, sliced

Instructions

To prepare scramble

  • On a flattop grill or large sauté pan, heat oil over medium heat. Add in tofu and break up using a spatula to resemble the texture of scrambled eggs. Add nutritional yeast, turmeric, onion powder, salt, garlic powder, and black pepper, and sauté for 5 minutes, until seasonings absorb in tofu and remove excess water.

To cook scramble

  • On a flattop grill or large sauté pan, heat oil over medium heat. Add onions and bell peppers, and sauté for 5 minutes, until translucent. Fold into scrambled tofu. Scramble can be held hot in hotel pans until ready for service.

For pinto crumble

  • In a food processor, pulse beans and chips until just combined and crumbled but not a paste. In a large bowl, combine beans with cilantro, green onions, garlic, and taco seasoning. On a flattop grill or large sauté pan, heat oil over medium heat. Add crumble and cook 8-10 minutes until browned. Crumble can be held hot in hotel pans until ready for service.

For home fries

  • Cook according to manufacturer's instructions.

For hollandaise

  • Combine silken tofu, non-dairy butter, hot sauce, lemon juice, nutritional yeast, mustard, turmeric, cayenne pepper, and salt in a blender and process until smooth. Transfer mix to pot over medium-low heat and cook to thicken, approximately 7-8 minutes. Hollandaise can be held hot in Bain Marie until ready for service.

For service

  • On 1 tortilla, portion 1/2 cup crumble, 1/2 cup scramble, 1/2 cup fries, 1/4 cup hollandaise, and 1/4 cup avocado. Roll tortilla tight and seal edge by cooking 2 minutes on a flattop grill or sauté pan over medium-low heat.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 17.14oz | Calories: 846kcal | Carbohydrates: 99g | Protein: 30g | Fat: 40g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 1314mg | Fiber: 13g | Sugar: 6g