I prefer to eat heartily in the morning. I do have jam or some other sweet spread on my bread, and sometimes there are even pancakes. But I really float in breakfast heaven when I bite into something salty. My desire for something hearty was taken to the extreme on a vacation in California. We traveled across the state in an American family wagon and made it to San Diego, just short of the Mexican border. We have already diligently researched beforehand and selected the best brunch spots. So one morning we sat in a hip eatery and looked at the menu. My heart was doing somersaults and my head couldn’t decide between all the goodies. It ended up being breakfast burritos. And when the sumptuously filled tortillas lay before me, I knew: You will not regret this decision.
Since then, I’ve made breakfast burritos at home a few times. And always varied. For example, I have fried the vegetables from time to time, but I like them best when they are crisp and fresh in the wrap. Then you have a little more bite. I’ve also cooked scrambled eggs for breakfast burritos, but today I’m making the vegan version instead. Sometimes I even grill vegan ground beef, but when I’m on this very hearty route, the burrito is usually served in the afternoon or evening. Also delicious in it: a fruity salsa or creamy (vegan) yogurt.
Whether savory or sweet, hearty or light, the breakfast menu at the EAT-KLUB is always full. See what else you can find on our menu:
In our cooking school you will find more topics related to the first meal of the day. Find out which vegan milk goes best with coffee or which alternatives to honey you can substitute.
Hearty breakfast: delicious vegan breakfast burritos
Vegan breakfast wraps with lots of vegetables and stir-fry tofu.
Rinse and drain the beans and corn. Meanwhile, peel and chop the onions and sauté half of them in oil in a pan until translucent. Sprinkle garlic powder over it, stir and then add the silken tofu. After a few minutes add soy sauce, yeast flakes, turmeric and kala namak and mix well. Fry until the tofu has the consistency of scrambled eggs. Stir frequently so nothing burns.
Meanwhile, wash and dry the lettuce and cut into thin strips. Alternatively, use small or young lettuce leaves. Wash, clean and cut the tomatoes and peppers into cubes or strips.
Scoop the avocado flesh out of the skin. Mix together the avocado and the remaining diced onion, mash the avocado with a fork. Season the guacamole with lime juice, curry powder, salt and pepper.
Heat the wheat tortillas on both sides in a second pan so that they become soft. Now fill the burritos evenly with all the ingredients, placing the ingredients in the middle. Now place the bottom over the filling, fold in the sides and grill the burritos again in a pan if you like.