Day 1: Sleepy Sunday Breakfast Burrito

Hi! Here goes the first post! Only 29 more to go!

Let me just start by saying this: for those of you who call yourselves Burqueños, I really apologize. I know that salsa has no place in breakfast burritos. I know that they should have green chile in there. Potentially red chile, or Christmas, but salsa, not so much. 

Sorry. I'm making due with what I can here in Boston. And no amount of green chile craving is worth suffering through green chile from a can. Our frozen green chile reserves have all done dried up. 

So salsa it is. I'll just add one other thing. They don't sell hot salsa here. They only sell mild and medium. *Gulp* 

So, as I say, we're making due. BUT. I suppose being forced to find alternatives to green chile has lead to a good invention, and that invention is this burrito. It may not be traditional, but it will still knock your socks off! 

Note** The tofu stands in for eggs, with the convincingly eggy flavor coming from the addition of black salt. If you're not familiar with this black salt, it's not the type that comes from Hawaii. That kind is fine for other things but it doesn't have the flavor you're looking for. The black salt I'm referring to is from northern India and its real name is kala namak. It's also a dark purplish color rather than black. Why do we use it here? Because it tastes and smells like sulfur. Which sounds terrible, but actually, sulfur is what makes eggs taste and smell so distinctive, so add it to tofu and you've got a pretty darn good alternative that's still full of protein but minus the cholesterol. I was hesitant too, but you really have to try it! If you don't have any, don't bother substituting with regular salt, unless you feel that it needs it. The burrito will still be good, but it won't taste quite as eggy.

Tofu Breakfast Burrito
Serves 2
Time: 15 min

2 tablespoons olive oil
1 medium sized red potato, finely diced
1/2 pound extra firm tofu (1/2 block), diced
1 Field Roast Mexican Chipotle sausage, halved and sliced
1/2 cup salsa
2 tablespoons nutritional yeast
2 teaspoons yellow mustard
1/2 teaspoon black salt (see Note** above)
1/3 cup Daiya vegan cheddar cheese
2 large flour tortillas

Heat the olive oil in a medium sized skillet over medium-high heat. Once the oil is hot, add the diced potato, stir briefly to coat evenly in oil and cover. Saute potato, stirring occasionally, until evenly browned and tender.

Add the tofu and sausage at the same time. Stir to combine, and saute, uncovered, until warmed through and browned slightly.

Add the salsa, nutritional yeast, mustard, and black salt. Stir to combine, and heat through.

To prepare the burritos place tortillas on plates, and split the filling between the two. Top both with "cheese" and place in toaster oven or under broiler to melt and heat tortilla.

To fold a burrito, make sure the filling is in a circle in the center. Fold the right and the left sides towards each other (they shouldn't quite meet). Holding those two down, fold the side nearest you over the filling, stretching the tortilla gently to make sure that it is tight, then roll the burrito away from you.

Cheers!