Recipe: Vegan Eggs for a Hearty Egg, Bacon, Avocado, and More Burrito

Tonight I had a scrumptious “breakfast burrito” for dinner. It had herbs, avocado, “meat,” and vegan eggs. 

Before you make this burrito, you'll need some eggs -- and I don't mean the kind from our friends, the chicken. 

I mean a tofu-based egg product. I love my vegan egg recipe. The dish tastes like a cross between egg salad and deviled eggs. Indian black salt makes this dish, so don’t attempt this recipe until you buy this product. You can find this item at Indian grocery stores or on Amazon. Buy finely ground black salt.

Black salt, aka Kala Namak, gives off a sulfur smell. It sounds gross, but it works. 

Vegan Eggs

Ingredients:

• 12-15 oz container of tofu (The firmer the tofu, the firmer your “eggs,” so unless you like them runny, use extra firm)
• 4 T of vegan mayo (I used 3 T of Just Mayo Original and 1 T of Follow Your Heart Chipotle Mayo in this latest batch)
• 1 tsp of yellow mustard or 1 tsp of Dijon mustard – or do what I do and use ½ tsp of both!
• 3 T of sweet pickle relish (you can add more later if you want)
• 1 T of fresh lemon juice or 1 T of white vinegar or pickle juice
• 1 tsp of smoked paprika
• 1 tsp of turmeric (omit if you don't want bright yellow eggs)
• Dash of black pepper
• 1 tsp of black salt (you can add more later if you think the egg flavor is subtle)
• Optional: dash of hot sauce

In a bowl, mix everything but the tofu together. If your tofu was packed in water, like most are, wrap it in some paper towels while you assemble your other ingredients. Once all your ingredients (except the tofu) are mixed, taste it. It should be salty, tangy and eggy. Add the tofu and break it up with a fork or potato masher. Make it as chunky as you like. Mix everything well and taste. Add more relish (if you want more sweetness) or a pinch of black salt if you think it needs more egg flavor. Be careful with the black salt; too much and your dish will be very salty.

Note: I usually use Earth Balance Mayo or Follow Your Heart Vegenaise Original with this recipe, but I used Just Mayo. It’s runnier than the other mayo products, so I added a small spoon of potato flakes (instant mashed potato mix) to thicken the sauce before adding the tofu.

Second note: If you want this dish without the tofu, use cooked red potatoes that you’ve boiled and mashed (it's up to you if you want the skins removed or not). The finished dish will taste like an eggy potato salad.

To make the breakfast burrito, warm up a large flour tortilla. Smear it with a sauce, if you like. I smeared a spoon of Follow Your Heart’s Roasted Garlic Mayo on the tortilla. Next, add any ingredients you like. I chopped up a few slices of Upton’s Bacon and sautéed it in a pan until crispy (2-3 minutes). I added the bacon, cilantro, half a sliced avocado, some spinach, and then a couple spoons of the egg mixture. I also added a little chili garlic sauce for some heat. Roll up one side, tuck the right and left ends in, and continue rolling. Then, dig in!

If the neon yellow color of the eggs is a turn-off, omit the turmeric. But...turmeric is very good for you because it fights inflammation. Its power is boosted when mixed with a little black pepper!

You'll love this hearty burrito for breakfast, lunch, or dinner. Add whatever veggies, herbs, and fake meats you like.