Mayim’s Breakfast Burritos

April 22nd, 2014 11:36 am by Kelly Garbato

(…for dinner. Always for dinner!)

2014-04-17 - MVT Breakfast Burrito - 0003 [flickr]

So if you already own Mayim’s Vegan Table, you’ll immediately notice that I made a few changes to this recipe. Instead of unpressed, diced tofu – which I’m not really keen on – I used pressed, crumbled tofu to make a scramble. Also, I didn’t have any black beans (SHANE!), so I used navy beans instead. And, as per usual, I shredded my spinach, since cooked spinach gives me the willies. (It’s all slimy and wilty, much like spoiled spinach. Ew!)

Hmmmm. Maybe I should start a tag for fussy eaters. You think? “Fussy eater problems,” or something like that.

Anyway, it’s a solid recipe that’s easy enough to modify based on what ingredients you have on hand. Not quite a scramble, but easily made into one. I’ll admit that the mix of maple syrup and apple cider vinegar made me a little nervous, but you don’t really taste either in the finished product.

Plus you just can’t go wrong with Daiya cheese or burritos. Not. Possible.

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2 Responses to “Mayim’s Breakfast Burritos”

  1. The Peace Patch Says:

    lol…you remind me of my nephew. He won’t even come to the table if there’s spinach on it. I’m the same way with escarole. The burrito looks delish…so hungry now! :)

  2. Kelly Garbato Says:

    Escarole!!!! (shaking my fist at the sky)

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