Cali Breakfast Burrito

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Servings: 12

Serving Size: 17.14 ounces

Ingredients

Scramble
4 Tbsp. canola oil
9 1/2 cups extra-firm tofu, drained, pressed, cubed, crumbled
2 Tbsp. nutritional yeast
1 Tbsp. ground turmeric
1 Tbsp. onion powder
1 Tbsp. salt
2 tsp. garlic powder
1 1/2 tsp. ground black pepper
2 Tbsp. canola oil
3/4 cup yellow onions, medium dice
3/4 cup green bell pepper, medium dice
3/4 cup red bell pepper, medium dice

Pinto crumble
6 cups pinto beans, canned, drained, rinsed
2 cups corn tortilla chips
1/4 cup fresh cilantro, chopped
1/4 green onions, sliced thinly on bias
2 Tbsp. peeled garlic cloves, minced
4 1/2 tsp. taco seasoning
1/4 cup canola oil

Home fries
6 cups frozen french fry potatoes

Hollandaise sauce
2 1/4 cup silken tofu
1/4 cup unsalted, non-dairy butter
1/4 cup hot sauce
3 Tbsp. lemon juice
3 Tbsp. nutritional yeast
1 1/2 tsp. Dijon mustard
1/2 tsp. ground turmeric
1/4 tsp. ground cayenne pepper
1/4 tsp. salt

12 flour tortillas, 12″
3 cups fresh avocados, sliced

Preparation

1. For scramble: On a flat top grill or large sauté pan, heat oil over medium heat. Add in tofu and break up using a spatula to resemble the texture of scrambled eggs. Add nutritional yeast, turmeric, onion powder, salt, garlic powder, and black pepper, and sauté for 5 minutes, until seasonings absorb in tofu and remove excess water.
2. On a flat top grill or large sauté pan, heat oil over medium heat. Add yellow onions, green bell peppers, and red bell peppers, and sauté for 5 minutes, until translucent. Fold into scrambled tofu. Scramble can be held hot in hotel pans until ready for service.
3. For pinto crumble: In a food processor, pulse beans and chips until just combined and crumbled but not a paste. In a large bowl, combine beans with cilantro, green onions, garlic, and taco seasoning. On a flat top grill or large saute pan, heat oil over medium heat. Add crumble and cook 8-10 minutes until browned. Crumble can be held hot in hotel pans until ready for service.
4. For home fries: Cook according to manufacturer’s instructions.
5. For hollandaise: Combine all ingredients in a blender and process until smooth. Transfer mix to pot over medium-low heat and cook to thicken, approximately 7-8 minutes. Hollandaise can be held hot in Bain Marie until ready for service.
6. For service: On 1 tortilla, portion 1/2 cup crumble, 1/2 cup scramble, 1/2 cup fries, 1/4 cup hollandaise, and 1/4 cup avocado. Roll tortilla tight and seal edge by cooking 2 minutes on a flat top grill or sauté pan over medium-low heat.

Nutrition information

Calories: 846 Total Fat: 39.5g Saturated Fat: 6.4g Trans Fat: 0.7g Carbohydrate: 98.5g Fiber: 13g Total Sugars: 5.46g Protein: 30g Sodium: 1,314mg