it’s a home style breakfast Burrito so let’s see how it tastes do i have to eat this yes i didn’t get a whole lot of the home style flavoring in this in fact if i came to your home and you served me this we would not be friends i think we can do better did i make it in i think you did who’s a good basketball player who’s a good burrito ball player i think it might hit the ceiling let’s start with this addictively good vegan queso sauce you’ll need one cup of raw cashews that have been soaked or boiled a half cup of coconut yogurt unsweetened a half cup of your favorite salsa a teaspoon of cumin for some warm earthiness a half teaspoon each of chili powder and smoked paprika couple tablespoons of water two tablespoons pickled jalapenos this is what really brings that nachoy queso flavor and get a couple tablespoons of that tangy brine as well two tablespoons of vegan gold sprinkles aka nutritional yeast for that cheesy flavor pop on the lid give everything a blend and scrape down the sides as you go and look at that this cheese sauce is so creamy it’s luxurious and it’s truly delightful the great thing about this sauce in addition to being amazing is it’ll stay good in your fridge for a week so you can make it ahead of time i use it on my crunchwrap supreme i use it in my buffalo chickpea quesadillas as you can see it’s so easy and it’s so worth making it’s time for our classic vegan breakfast edition tofu scramble start with one block of firm tofu drain off the water and tightly wrap it in a dish towel or a few sheets of paper towels weigh it down with a heavy book or some canned goods or both and this is going to press out the excess water that will help the tofu absorb the other much needed flavors speaking of those other flavors now let’s make our spiced eggy sauce you need a quarter teaspoon of turmeric half teaspoon each of onion powder and garlic powder quarter teaspoon of paprika half teaspoon of crushed chipotle chilies for some smoky heat and a half teaspoon of kalanamak aka indian black salt

the black salt is really unique and brings a distinctive eggy taste oh look it’s those vegan gold sprinkles again two tablespoons of these traditional scrambled eggs pretty high in fat you’ve got the eggs sometimes you add milk and butter so to mimic some of that high fat nature in a plant-based way i’m going to add tahini which is sesame seed paste and some plant-based milk that’s going to add kind of a creamy rich mouthfeel in a wholesome vegan way it’s been about 15 minutes so let’s grab our pressed tofu and you can just crumble it with your hands into chunks not too big not too small nothing fancy heat up a little bit of olive oil in a large non-stick pan medium high heat once the oil is hot add the crumbled tofu make sure you’re using a large frying pan this is a 12 inch to ensure the tofu can spread out in a single layer and don’t stir too frequently this way you’ll get a nice golden crust on the tofu if you have any large chunks you can break those up with a spatula the reason i like to use firm tofu is that you get a little bit of browning but the tofu is still soft enough that it mimics the texture of scrambled eggs quite nicely pour in that spiced eggy sauce and i like to use a silicone spatula to ensure each piece of tofu each nook and cranny each crevice is coated in the sauce remember unseasoned tofu is not good the scramble is now beautifully golden from that turmeric and you might get a whiff of eggs from the colanomic don’t worry that’s what it’s supposed to smell like and i don’t want the scramble to be too runny or soft since it’s going into a burrito so i’ll cook this down for a couple minutes and wow this is looking remarkably similar to scrambled eggs let’s give it a try it was pretty eggy the kalanamak which is the black salt indian black salt you can find this at indian grocery stores as well as online it really brings that classic eggy flavor so if you miss the taste of eggs or you just enjoy the taste of eggs it’s a great addition it does kind of lose its potency as it cooks so i like to add a couple of dashes right at the end before serving just a warning this smells like shall we say sulfur it’s a bit intense but it does go away pretty quickly and it certainly doesn’t taste like that a good breakfast burrito needs some sort of crispy potato situation so grab some yellow Potatoes like yukon gold peel those babies up i’m using 20 to 22 ounces of potatoes you can easily double this recipe if you want you’ll probably want to because these potatoes are outrageously addictive try to cut them into as uniform sized pieces as possible about one half to three quarters inch pieces and now let’s give them a quick cold water soak just five minutes then use your trusty hands to give them a vigorous swirl soaking the potatoes in cold water agitating them and then draining off that starchy water and again rinsing in fresh water this whole process is going to release a lot of the starch which is going to help the potatoes crisp up more in the oven dry the potatoes off with a dish towel because while wet potatoes are soggy potatoes that nobody likes those transfer them to a parchment paper lined baking sheet and toss with a couple tablespoons of regular olive oil or avocado oil and now let’s toss the potatoes with a tablespoon of cornstarch and some black pepper if you’re wondering what about salt nisha don’t you always pre-salt your veggies yes but with potatoes if we salted them now it’s going to draw out their moisture and they’re going to end up being soft instead of crispy so we’ll wait on that salt put these babies in the oven at 425 degrees fahrenheit 15 to 20 minutes depending on how small you’ve cut them and once they’re golden on the bottom give them a flip and back into the oven until they’re beautifully golden brown

okay now it’s time to add some sea salt salting at the end while the potatoes are still warm is going to give them this really nice crunch we can’t forget the avocado oh wait one more thing if you want extra crispiness in your burrito or an alternative to roasted potatoes you can also try adding some mushroom bacon you can make mushroom bacon with king oyster or king trumpet mushrooms like i did here or with shiitake mushrooms all right back to the avocado thing this is almost too simple take one perfectly ripe avocado dice it up and then sprinkle it with some lime juice and salt that’s it let’s add a little heat shall we we’re gonna make a salsa fresca also known as pico de gallo a fresh salsa made with just a handful of ingredients you’ll need to dice up some red onion about three quarters cup and one serrano pepper you want to finely mince this up so you don’t get any large chunks of pepper on the salsa add the onions to a bowl add those chili peppers and we’re going to marinate these in a couple tablespoons of lime juice for 10 minutes i finally bought a juicer and i’m not exaggerating has changed my life i’m getting so much more juice out of my lemons and limes i’ve linked this one in the description box if you are interested in getting your own and season that with a bit of kosher salt and stir this beautiful mixture together this marination process is going to mellow out the intense pungency of the raw onion now for our tomatoes pico de gallo is typically made with whole tomatoes but it’s not tomato season here so i opted for some cherry tomatoes because they’re sweeter i don’t want to wash any extra dishes so i opted to chop these by hand but it is quicker if you post them in a food processor another key ingredient in pico de gallo cilantro we’re chopping up a half cup of that now add those cherry tomatoes to the quick marinated onions and chili pepper try to leave as much of the tomato water behind so the salsa doesn’t get too watery and dump in the cilantro have i mentioned how useful a bench scraper is in the kitchen you can find this one linked in the description box below okay i’m just gonna say this this is the prettiest salsa ever look at these colors it’s so simple to make and it’s gonna be really flavorful we’ll season again with some salt and pepper and let this hang out for five to ten minutes so the ingredients can get cozy with one another getting cozy really just means it’s gonna taste more flavorful if you wait a little while [Music] get a little sweaty good thing we’re serving this to my indian parents because they love spicy food one large serrano pepper with the seeds it’s very spicy so if you have baby mouth use a jalapeno pepper if you want something in the middle you can use a serrano pepper and take out the seeds you can use half a serrano pepper but one large serrano pepper with the seeds is pretty spicy okay you’ve waited long enough so let’s assemble these burritos start with a generous dolloping of that cheese sauce don’t be shy with it spoon that eggy tofu scramble on top add what’s left of those crispy roasted potatoes because i know you’ve eaten some already by now get in there with some avocado and add a few spoons of the salsa taking care to not add too much of the liquid our burrito is loaded it’s looking very beautiful and tasty now we just need to roll it up actually i’m not very good at this part so i’m going to have max do it for me this is max cleaning up the messy burrito i’ve made he wants me to tell you that to roll a burrito very easily just pinch in the edges and fold the tortilla over the filling tuck the fillings into that tortilla fold the edges in again and give it a final roll final step do not skip this we’re going to crisp up the burrito just a little bit in a saute pan to seal it up [Music] this is a freaking good burrito it’s a great burrito it’s fantastic it’s got some nice creaminess from the avocado that eggy texture and taste from the tofu scramble it’s chewy from the tortilla a little crispy from searing the tortilla and from the crispy potatoes it’s got some nice heat from the salsa so like all the good flavors and textures rolled up into one tortilla i love it so let’s go see what the taste testers think have you guys ever had a breakfast burrito before i have it she never heard it how come you had an idea we’re gonna do a blind taste test today so i’ve actually not told them what we’re having or which version is mine so we don’t have blindfolds but we do have sleep masks so you’re gonna have to put some sleep masks on that looks like a bra well here’s your bra i can’t see nothing what size cup is that i messed up my hair so we’re going to start with option one i’m going to give you each a piece you can put your hand up there is a mouth you know where your mouth can i see it i cannot see it can i eat now yes look at this here’s the mouth your mouth is in front of you i need more salt being indian we like more salt it is not good for blood pressure do you like it what do you think of it it’s okay it’s okay i can taste when my eyes are closed do you want to try the second one yeah you have to try it first without the tapatio i like this even with the eyes closed i can taste it all right you guys can take your masks off what do you think of this second burrito it has more flavor this is really cool it is more moist it is a little bit salty and spicy but i will put little more spice remember when i said this also was really spicy obviously it didn’t even this is a didn’t even register for patio thank you free advertising for tapatio so what do you know what’s in the breakfast burrito mexican food instead of egg.

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