Tofu Scramble Breakfast Burritos (Vegan)


Do me a favor and think about your career goals for a moment. Yeah, the whole "where do you want to be in 5 years" question. I'm asking you that right now. You don't have to say it aloud. Just think about it. 

Now, think about what you're currently doing to get there. How much work will it take? How many hours a week will you need to put in? Do you need to learn new skills first? Buy more equipment? Move to a new city? What are you willing to risk? When are you going to start?

Now, this isn't some motivational speech I'm about to get into. I'm just hoping it'll make you think about how much effort it really does take to achieve such a goal. It doesn't happen overnight. I don't even think it can happen in a year. It takes time. It takes patience. Oh, how it takes all the patience in the world. 

In my last post, I spoke about the creation of an on-the-road cookbook. Since then, I've gotten the chance to brainstorm and complete a few rough outlines. When you look at it, it probably looks like a bunch of nonsense scribbled on paper, a puzzle of some sort, or maybe even a work of abstract art. Incomplete recipes, names of national parks, a few story ideas, and lots of arrows pointing in all directions. It's really not much, but it's a start!


A couple of weeks ago, I wrote out a series of recipes, packed a bag of groceries, and drove to King's Canyon National Park. Now, when I say, "a bag of groceries," what I really mean is, a heavy box of groceries. When I arrived at the campsite, I carried this cardboard box of vegetables into the bear box, set up my tent, and settled in. 

The following morning, I woke up feeling fresh with the sound of birds singing their morning rhymes and the trees brushing against one another in the gentle breeze. I set some water up to boil for coffee, and somehow managed to located my chefs knife and cutting board within all of the veggies I brought. I also found a few potatoes, a red bel pepper, an avocado, kale, and tortillas. I had prepared my tofu ahead of time with olive oil and spices, which I easily found in my cooler along with a jar of salsa. 

Then, at 8am in the woods, I diced my potatoes and cooked them up over the flame of a camp stove with garlic powder, salt, and pepper. I danced around in the morning light while I waited for them to soften and char against the cast iron. For the sake of dishes, I emptied to potatoes into tin foil to keep them warm while using the same pan to heat my tofu with a chopped red pepper. The only thing left to do was heat the tortilla and build my burritos! 

This recipe makes 4 burritos. The leftovers can very easily wrapped in foil and stored in your daypack for lunch during your hike or whatever adventure you might take. 

These burritos were one of many fun camp recipes I made during my time in King's Canyon are exactly the type that you will find in my cookbook. Think large, page full photos, beautiful scenery, and a lot of stories...like the one where a bear tried to eat my brownies. 


Since camping, I've made the burritos a few times in my apartment to perfect them, which you can too. Although, I'd really love if you got outside and made them at your campsite, because man, food tastes so much better when you eat it outside!





Tofu Scramble Breakfast Burritos (Vegan)
Yield: 4 servings

Ingredients:
- 1 block firm tofu, drained
- 1 tablespoon olive oil
- 3 cloves garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 teaspoons nutritional yeast
- 1/4 teaspoon turmeric
- pinch of cayenne pepper

- 1 tablespoon olive oil
- 5 small potatoes
- 1 teaspoon garlic powder
- salt & pepper to taste
- 1 red bel pepper
- 2 cups chopped kale
- 1/3 cup salsa
- 1 avocado
- 4 tortillas

Method:
  1. Before you leave to go camping, mash the tofu with olive oil, garlic, chili powder, cumin, nutritional yeast, turmeric, and cayenne pepper. Place in a sealed container and store in a cooler. 
  2. At the campsite, heat olive oil in a cast iron pan. Dice the potatoes and add them to the pan. Season with garlic powder, salt, and pepper. Cover and cook over medium heat on your camp stove until a fork can easily be poked through the larger pieces. 
  3. Empty cooked potatoes into tin foil and wrap up to keep warm. 
  4. Chop the red pepper and add it to the cast iron pan along with the prepared tofu. Season with salt and pepper and cook on medium until heated. 
  5. Place tortillas over a low flame to warm up. Then, quickly build the burritos with potatoes, tofu, kale, salsa, and avocado. 
  6. Enjoy the burritos at the campsite or wrap them up and have them to-go on a hike! 

**Partial photo credit goes out to Paige Gaglio

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© A Little Baker
Maira Gall