So one of my co workers has had a (non-vegan) microwaveable breakfast burrito covered with Hollandaise sauce for breakfast every day this week, and I have to admit, it looked good. But no worries, I would never consider giving up going vegan, so what did I do? Went home and made my own homemade vegan breakfast burrito, and it was better than any I have ever had before, vegan or from my non-vegan days over 12 years ago.
- frozen hash browns
- daiya cheddar (1/2 bag)
- two packages extra firm tofu
- 1 bag arugula
- smart life breakfast sausage
- vegan hollandaise (see recipe below)
First I made the tofu part: crumble the two packages and mix in a large bowl with 2 tsp turmeric and 1 tsp black sea salt (to give it an eggy flavor). Heat in an iron skillet with veggie oil, stirring in the arugula, and lastly mixing in the cheddar. Cook on medium, remove from heat when the cheddar is melted.
In another skillet cook the hash browns according to instructions: mine said to just fry in veggie oil for 5 minutes each side, until browned.
To assemble the burritos we did it layered, and the Veganaut helped me roll them since he is the expert burrito roller. Put a layer of everything, with the bulk of the burrito being tofu scramble, but some hash browns, salsa, and sausage in each too.
Roll up and top with Hollandaise sauce!
Oh yeah, for the sauce recipe:
In a small sauce pan whisk together 2 EnerGEgg replaces, 2/3 cup sour cream, 1/4 cup almond milk, 1/2 cup margarine, 3 Tbsp nutritional yeast, 2 Tbsp lemon juice, 1/2 tsp tumeric, and a dash of salt and pepper.
I also topped my burrito with sliced avocado. Now on a sad note, the Veganaut had his tonsils out this week, so can only eat smoothies and liquid food- I felt bad making these when he couldn’t enjoy them, but he improvised! Stick an entire burrito in a blender to have it in smoothie form!