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Vegan Breakfast Burrito. Fun with Daiya Pepperjack!


This was the best Vegan Breakfast Burrito I have ever had. I'll attribute that to the inclusion of Daiya's new product: vegan pepperjack style "cheese" shreds..

Daiya Pepperjack..






New. I'm a sucker for new products. A new flavor of coconut water, a new flavor of soy ice cream, new this, new that - I'll buy it just to try it. And sometimes a new flavor can be quite disappointing. Leaving you spending money on something only to find out you don't like the "new" version! Example, those plastic bottled coconut water flavors (pomberry and such) - tried them all - and I've learned that I like coconut water "as is" - no new flavors needed. But Daiya flavors...

Luckily, with the new Daiya Cheese pepperjack flavor I was quite pleased. So yummy! In fact, Pepperjack my new fave Daiya flavor. It has a mild spicy - almost smoky flavor with a tangy base of "jack cheese" - creamy with a bite.

I was thrilled when I finally found the new pepperjack flavor in my local Whole Foods. And I've been in the kitchen playing with this stuff all week.

First I did an amazing Pepperjack Panini with fresh basil and tomato - thanks to a reader recommending that combo. Get my Pepperjack Panini Recipe (with step-by-step photos!)





Breakfast Burrito. Then this morning I did the best breakfast burrito I have ever had. Ever. My recipe below..



Vegan Breakfast Burrito
makes 2-3 burritos

saute:
1-2 Tbsp vegan butter
3/4 cup diced bell pepper
1 cup diced mushrooms

18 ounces firm tofu, drained/pressed/diced
1 tsp garlic powder
1/8 tsp cayenne
1/2 tsp black pepper
1 1/2 tsp tumeric
3/4 tsp truffle salt (or plain sea salt) - or to taste
1 tsp olive oil
2 tsp agave syrup
1 tsp liquid smoke
1 Tbsp apple cider vinegar

fold in:
1 cup spinach, chopped
1/2 cup Daiya pepperjack cheese

2-4 XL tortilla wraps

1. Add the vegan butter to a hot saute pan. Saute the mushrooms and pepper for a few minutes.

2. Add in the tofu and remaining saute ingredients (all except the spinach and Daiya). Saute the tofu and veggies for about 5 minutes - chopping the tofu and salting to taste.

3. When tofu has reached the consistency you like, fold in the spinach to wilt. Turn off heat. Then fold in the Daiya cheese. It will melt against hot tofu.

4. Warm your tortillas - I toss mine on the stove top flame for 5 seconds each side - be careful if you use this technique! Never leave the tortilla unattended. Just a few seconds each side will warm and scorch the tortilla. You can also warm in oven.

5. Add your scramble to your warmed tortilla and fold. You can add extra cheese if you'd like. Serve warm. Salsa or hot sauce on side is nice.







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