As I was writing up the post for Greg’s favorite breakfast burrito last week, my wheels started turning. As delicious as that breakfast burrito is, it’s just not what I want in the morning. I crave sweet in the morning.
Who am I kidding? I crave sweet all day long…
I know just how filling those breakfast burritos can be, so I decided to experiment with trying to make a sweet version. I decided to use ingredients similar to those that I put in my perfect oatmeal since I like it so much. I kept tofu as the main protein source, and just started adding different things together to see what would work. And “work” it did- the end result was bangin’.
As promised, in yesterday’s post, here’s how I made my SWEET burrito:
I crumbled up about 3 oz. of (pressed) firm tofu and added it to a pan with sliced banana and cranberries.
I added in some cinnamon, stevia, vanilla extract, almond milk, TVP and chia seeds and let it cook for a few minutes, stirring every so often.
Instead of one large tortilla, I used two of these mini ones that are just 50 calories a piece. I sprinkled some cinnamon on one side of each of the tortillas:
and divided the tofu scramble between the two.
The little burritos were then wrapped up and put back into the hot skillet to “grill” the outside.
Note: the mini burritos don’t hold together super well… but still taste great anyway!
Sweet Breakfast Burrito
3 oz. firm tofu
1 small ripe banana, sliced
1/4 c. berries (I prefer cranberries)
1/3 c. unsweetened almond milk
1/2 tsp cinnamon
1 packet stevia (or sweetener of choice)
1/2 tsp vanilla extract
1 tsp chia seeds
1 T TVP
1 large tortilla
Crumble tofu and place in a skillet, along with sliced banana and berries. Add the rest of the ingredients (minus the tortilla) and stir well. Cook over medium heat for about seven minutes, stirring often. Remove skillet from heat and place the contents into the bottom/middle the tortilla and fold the bottom edge first, followed by the sides. Carefully roll up the rest of the way. Place the burrito back into a heated skillet to get a crispy outer edge.
Have you ever created a “sweet” version of something that is typically savory? (Or vice versa?)