Breakfast Scramble with Tofu and Chorizo Seitan

While lying in bed this morning I began mentally taking stock of our breakfast options and put together some plans for a breakfast burrito, using tofu as the "egg" and Upton's Naturals chorizo seitan as the "sausage". I was so pleased with this plan, that I was spurred to immediate action and got right to work.

Breakfast Scramble with Tofu and Chorizo Seitan, with further Burrito Instructions:

4 small red potatoes, sliced

1/2 medium red onion, chopped

6 largeish mushrooms, sliced

1/2 pepper of your choice, diced fine

1/2 package tofu

1/2 package Upton's Naturals Chorizo-Style Seitan

1/3 cup black beans

1/4 cup salsa

2 large garlic cloves

Cumin

Turmeric

Sea salt and black pepper

3 Campari tomatoes

Cilantro

Avocado slices (optional)

Tortillas

Begin by slicing the potatoes. Place the slices in a microwave-safe dish, and fill the dish with enough water to cover the potato slices fully. Cook the slices in the microwave until they are fully cooked, but not falling apart. Our microwave took 15 minutes to accomplish this, but it is small and not always very functional.

Prepare your other ingredients while the potatoes are cooking. Cut the tofu into thin slabs, rather than cubes, so that they will closely mimic eggs once scrambled with everything else.

Drain the potatoes once they are finished cooking and set them aside. Heat some olive oil in a large pan over medium to medium-high heat. Add the onions and cook 2-3 minutes before adding the peppers and mushrooms. Saute these together, salting and peppering as you go, until the mushrooms have taken on good color.

Press the garlic into the pan and cook about 30 seconds, until the garlic is very fragrant. Add in the tofu, and sprinkle the tofu with the cumin and turmeric. Lower the heat to medium/medium-low and cook the tofu until it takes on the color of the turmeric and begins to brown. Add the beans, salsa, seitan, and potatoes and toss everything together, making sure everything is heated through. 

Heat another pan over medium-high heat with any oil of your choice. Roll your burritos with the scramble filling, some tomato slices, cilantro, and avocado if you wish, and brown on both sides in the heated pan.

My burritos kind of failed, because the tortillas were much smaller (and older) than I had remembered, but the scramble was really good on its own, and it makes for a filling and delicious weekend breakfast.