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Recipe Category: Breakfast
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Vegan Burritos Benedict Recipe
Ingredients
Makes 4 servings
- 2 tablespoons olive oil
- 8 strips tempeh bacon, homemade or store-bought
- 1/4 cup chopped green onions
- 1 pound extra-firm tofu, drained and crumbled
- 1 tablespoon nutritional yeast Pinch turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 ripe tomato, chopped
- 1 cup Hollandaise Sauce
- 4 (10-inch) flour tortillas
Method
- In a large skillet, heat 1 tablespoon of the oil over medium heat
- Add the tempeh bacon and cook until browned and crispy, 1 minute per side
- Remove from the skillet, coarsely chop and set aside
- In the same skillet, heat the remaining 1 tablespoon oil over medium heat
- Add the green onions, tofu, nutritional yeast, turmeric, salt and pepper
- Cook for 5 minutes
- Stir in the tomato and cook until the mixture is hot and well blended, about 5 minutes longer
- Spread about 2 tablespoonfuls of the Hollandaise Sauce onto each tortilla
- Sprinkle each with one quarter of the chopped tempeh bacon
- Spoon 1/2 cup of the tofu mixture down center of each tortilla
- Carefully roll up the tortillas and place on a plate
- Top each burrito with a spoonful of the remaining sauce
- Serve immediately
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Full List of Burrito Recipes
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