Yesterday I made the BEST breakfast burritos.  I fried the hell out of some potatoes, made some flavorful black beans in the pressure cooker (fast and cheap y’all!), developed the perfect breakfasty tofu scramble, made CARROT BACON(?!?!), stuffed all of that into some tortillas with tomatoes, red onion, and cilantro, and made a zippy chipotle tahini sauce to accompany it.  I think we both ate three burritos each.  They were smalllll 😉

You can make most of these things ahead of time and reheat them when you’re ready to roll things up.  I like to keep things warm in the oven while I’m preparing the rest of the ingredients.  You do you.  However you like.  Also, these recipes are great in any brunchy (or lunchy or dinnery or snacky) situation.  Git to it!


  • Breakfast Potatoes
    – 5-6 medium Russet potatoes – cut into 1/2″ dice.  You can use other potatoes if you like, but I think Russets fry up the best
    -3-4 tablespoons of oil – peanut, canola, or any high heat oil
  • Black Beans
    -1 cup cooked or canned black beans (I cooked all of these ingredients in my pressure cooker because it’s so cheap and easy)
    -2 teaspoons oil
    -Half of one large or one small yellow or red onion – cut into small dice
    -3 cloves of garlic, minced
    -2 teaspoons cumin seeds
    -2 teaspoons Mexican chili powder
    -1/2 teaspoon cayenne (or to taste)
    -Salt, to taste
  • Tofu Scramble
    -12 oz package of Extra Firm Tofu (not the silken kind) – PRESSED***
    – Half of one large or one small red onion – cut into small dice
    -3 cloves of garlic, minced
    -1 thai green chili, minced, optional if you are a spice baby.
    -1/2 teaspoon turmeric powder
    -1 teaspoon ground cumin
    -??? Mexican chili powder
    -1/4 teaspoon Black Salt (Kala Namak) – found in most Asian supermarkets, it has a eggy, sulphury flavor – optional
    -Salt and pepper, to taste
    – 1 tablespoon nutritional yeast
  • Carrot Bacon
    -I used this recipe and it was excellent.
  • Chipotle Tahini Sauce
    -2 tablespoons tahini paste
    -Juice of 1/2 lemon
    -1 or 2 cloves of garlic peeled and chopped
    -Salt – to taste
    -2 canned chipotle peppers in adobo sauce
    -1/2 tsp agave nectar
    -1 tablespoon olive oil
  • Tortillas – I used smaller whole wheat tortillas because these are breakfast burritos and breakfast is supposed to be small…. use whatever kind you like.  Just make sure they are large enough for you to roll up.
  • Additional Toppings
    -diced tomatoes
    -diced red onion
    -hot sauce


  1. ***Begin by pressing the tofu.  If you’re like me and don’t have a tofu press, just take 2 flat plates, cutting boards, lids, whatever, and place the tofu between them.  Place a heavy object on top – I like to use two big cans.  This forces excess water from the tofu so that it can absorb more flavor.  Allow to sit for 15 minutes minimum.  1 hour is ideal.  Drain the liquid and use as normal!
  2. Potatoes – Heat the oil in a large skillet over medium high heat, add the potatoes, and fry, stirring occasionally. Turn the heat down to medium and let the potatoes SIT THERE for a while before turning them.  That is how you get the ultimate crunch.
  3. While the potatoes are frying, get started on the Carrot Bacon! I’m not pretending that this recipe is mine, so go and follow their instructions.
  4. Black Beans – get cooking on these babies either in a pressure cooker, or on the stove top.
    1. If using a pressure cooker, heat 2 teaspoons of oil in the pressure cooker, add the cumin seeds.  When they sizzle, add the onion and cook till softened.  Add the garlic and spices and cook for a few minutes.  Then add the dried black beans (1/2 cup unsoaked) and 1.5 cups of water.  Attach the lid and turn the heat up to High.  Cook on high pressure (after the whistle whistles) for 28 minutes.  Allow to release naturally.  If the beans aren’t fully cooked, add more water, bring up to high pressure again, and cook for another 3 minutes and release naturally. Salt to taste and set aside.
    2. If using stove top method, heat 2 teaspoons of oil in a medium sauce pan over medium high heat.  Add the cumin seeds.  When they sizzle, add the onion and cook til softened. Add the garlic and spices and cook til fragrant.  Add the cooked/canned black beans and salt, turn the heat to medium low and allow the flavors to blend for about 10 minutes.  Set aside.
  5. Tofu – By this time the tofu should be ready to go.  Drain the excess water, pat dry, and place in a medium size mixing bowl.  Add the turmeric, cumin, chili pepper, black salt, regular salt, pepper, nutritional yeast, and 2 teaspoons of olive oil.  Mash all of this together with a fork until the ingredients are mixed and the tofu is crumbled.  Heat 2 teaspoons of olive oil over medium heat.  Add the onion, garlic, and thai chili (if using) and cook, stirring frequently, until the onion begins to brown. Add the tofu mixture by spreading it evenly over the top of the onion mix.  Gently press it down with a spatula and allow to cook for about 3 minutes.  Use a spatula and flip the tofu to the other side and cook for another 3 minutes. (this is a great time to start on the chipotle tahini sauce)  Continue cooking like this until the tofu is yellow and well done.  Mix with the black beans and set aside.
  6. Chipotle Tahini Sauce – Place the garlic, tahini, chipotle peppers, salt, and agave in an upright blender and puree until smooth adding the olive oil as you blend.  Taste for seasoning and adjust to your taste.  Add water until desired consistency is reached.  I usually add about 1/4 cup.
  7. NOW!  You’re almost there.  Assuming you’ve made the carrot bacon and the oven is still warm, place the beans, tofu, potatoes, and carrot bacon in the oven to keep em warm while you heat up the tortillas!
  8. Heat a large flat skillet or tava over medium high heat.  Once hot, you can turn it down to medium and heat the tortillas by placing them on the skillet to soften and flipping.  Place the warmed tortillas on a cookie sheet in the oven with your other ingredients.
  9. Prep all other additional toppings. i.e. chopping onions, tomatoes, cilantro etc.
  10. Rollin’ – Take everything out of the oven and place the containers all around you in arms reach.  Take one tortilla and place the potatoes on the bottom. Then tofu/black beans.  Then carrot bacon. Then sauce (if you want. or keep it on the side. it’s up to you. if you’re freezing these, i’d say put it in), Finish with the dry toppings.  Roll up your burritos by pinching in the sides and using your thumbs to fold the side closest to you around the burrito ingredients and tuck in.  That’s the best way I can explain it.  You do you, man.  Placed your finished burritos in the warm oven.  If it’s not warm, turn it to 200 F.
  11. Do this until all of your tortillas/fillings are gone!  If you want to freeze them, wrap them in aluminum foil and place on a cookie sheet in the freezer.  Once frozen, put them in a plastic bag and label.  They are really easy to heat up in the oven, toaster oven, or microwave.
  12. Serve with remaining Chipotle tahini sauce, salsa, and hot sauce!
    The finished product.

    The finished product.


Subscribe to the Vaagen's Vegan Sauce mailing list for access to special offers, events, and general sauciness.

You have Successfully Subscribed!