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Best Vegan Breakfast Burrito Ever!!!

Okay… so I’m a big fan of Breakfast Burritos so to be honest I’ve probably said that a million times… and will probably say it a couple million more in my lifetime but as far as Vegan ones go I seriously think I may have uncovered the secret ingredient to Breakfast Burrito Nirvana! Now, as some of you know I’ve been trying to go from veggie to vegan and my two biggest challenges have been eggs (mainly for breakfast) and cheese. I’ve pretty much cut dairy out of our dinners completely (although we have been slowly but surely going through that country crock in the fridge… I want to switch but I can’t get myself to waste but we use olive oil more than anything), we haven’t baked much lately except for all that good crusty brown bread which was already veganized for me, and we were already doing a lot of soy or rice milk so that transition was easy as well. The problem with eggs is that when I went from omni to veggie it was my quick go to meal to make sure I was keeping balanced and the problem with cheese is that well… it was basically the magic ingredient that gave richness to a lot of our vegetarian dishes. Enter my run out the door breakfast dilemma. I’m a big savory person so often I’d try and make a fried egg sandwich, a scramble, or some fried rice (don’t knock it till you’ve tried it!). Fried egg sandwich=slab of fried tofu [check], Scramble=Fu Scramble [check], Fried Rice=Crumbled Fu [Check]… but what about my treasured breakfast burrito??? No egg or cheese??? And how about on the mornings when there’s no leftover guacamole??? What to do… what to do…

What is that mess you say? Well, it the all purposeful Tofu Basil Ricotta from the PPK which I discovered was amazing during recent Italian themed endeavors. Okay, “but what does it have to do with Breakfast Burritos?“

Tofu Basil Ricotta Breakfast Burrito

Well, friends I’ll tell you, if you’ve got some leftover Tofu Basil Ricotta lying around (and I plan to ALWAYS have it lying around) I say fry up some taters, toss in some beans, mix in some “ricotta” and a handful of greens (haha… Vegan Dr. Seuss books here I come!) and roll that shit up in a tortilla (aka blanket of goodness) and you’ve got yourself one amazing breakfast burrito… now the faint of heart may tell you why not just some Scrambled Fu… but don’t let them deter you from the adventure that is Tofu Basil Ricotta. It really lends a richness to the burrito that takes any cheese craving and kicks it to the proverbial vegan curb (I have no idea if I used that right but I likes the way it sounds). MMM…. I wish I had a picture but, unfortunately… wait [licks lips]… my burritos tend to disappear too quickly and I’d rather have time to make one for breakfast than take a picture of it… you’ll just have to try it for your self… and friends I promise… neither you nor your guava will be disappointed!