If you know me, you know I love burritos. Naked, open faced, hot, cold, vegan, for lunch dinner… OR BREAKFAST!

Breakfast burritos are a very North American meal, and I absolutely love them. I crave foods like these all the time in England and I decided to put the demands of taste buds into my own hands!

This breakfast burrito is vegan, with extra firm tofu (crumbled up) replacing the eggs, and vegan mayonnaise by follow your heart replacing egg based mayo. Veganaise is probably one of those vegan products that actually tastes better than the original, and I am always using it in cooking (and it lasts forever in a fridge, so there is another plus!).

I use the Genius brand of gluten free wraps because I am picky about my processed food ingredients and I find it to be one of the few gluten free pseudo products that doesn’t bloat me! I love their kale wraps and the beetroot wrap which I’ve used in the picture above!

While vegan and gluten free- its also the ultimate comfort breakfast! Lots of amazing, flavorful fats and carbohydrates and to optimize this vegan ‘junk’ food. I also use vegan cheddar cheese- the Vialife brand is my all time fave and it melts well, completes the burrito! I also add roasted potato wedges her, which adds the perfect texture contrast, a bit of crunch with the creamy ‘egg’ salad. I season mine with oregano, paprika and cayenne pepper!

You can keep the egg salad refrigerated for up to 4 days, and eat it on its own, on salads, or in burritos like this!

Vegan Breakfast Burrito

Ingredients

-1 block extra firm tofu, drained and crumbled

-1/2 cup veganaise

-1 tsp turmeric

-1/2 red onion, diced

-2 Celery sticks, diced

Plus wrap and toppings such as Extra Mature Grated Violife ‘Chedder’, Genius Fibre Feast Beetroot Wraps, and roasted potato wedges

Method

Combine the crumbeld tofu, chopped red onion, celery, veganaise, and turmeric in a bowl. combine well.