Scrambled Tofu Breakfast Burrito (30 minutes!)

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Three Vegan Breakfast Burritos wrapped in tin foil and displayed in a red basket

Ah, the vegan breakfast burrito –  a thing to behold.

While we have a vegan burrito in our cookbook, I’d yet to make one with tofu. And, truth be told, this version is a bit easier to make. No rice, no beans, no slaw. Just spiced, scrambled tofu, roasted vegetables, ripe avocado, and a sauce of your choice.

Now that you’re imagining yourself with a vegan breakfast burrito in hand, let’s get to it!

Scrambled tofu, roasted bell pepper, kale, potatoes, avocado, cilantro, and limes for Vegan Breakfast Burritos

Origins of Burritos

It’s not clear when or who invented the burrito, but there are several theories that place its roots in Mexican cuisine. The concept seems to have later been introduced to the US around the 1950s and has since boomed in popularity and taken on many forms. I mean, how can you go wrong with delicious ingredients stuffed in a tortilla?

How to Make These Vegan Breakfast Burritos

This recipe is simple, requiring just 30 minutes from start to finish. And the ingredients are things you likely have on hand right now! The only thing I didn’t have was tortillas, which can be subbed with many things to keep this recipe gluten-free, such as corn tortillas, gluten-free wraps, or collard greens.

While red peppers and potatoes roast away, scramble up some extra-firm tofu with smoky spices like cumin, chili powder, and garlic. Nutritional yeast and hummus add a bit of “umami” to the tofu that I just love. Nutritional yeast seems to have that effect in recipes.

Tortilla loaded with ingredients for our Vegan Breakfast Burrito recipe

All that’s left to do is wrap! Simply pile as many toppings as you can fit into a tortilla and roll away. If you’ve ever watched the burrito artists at Chipotle do this, you know it’s possible but not easy. You really have to roll and tuck to get everything inside. But trust me – the end result is worth it.

A basket filled with healthy plant-based Breakfast Burritos

I hope you all LOVE these burritos! They’re:

Saucy
Smoky
Flavorful
Fast
Healthy
& So delicious

These would make a delicious on-the-go breakfast for kids in the morning or for weekend adventuring like hiking or picnics. They’re delicious on their own, but they are also tasty served with leftover breakfast potatoes, fruit, pinto beans, or Crispy Hash Browns.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Using a spoon to pour salsa onto a healthy Vegan Breakfast Burrito

Scrambled Tofu Breakfast Burrito (30 minutes!)

Easy, 30-minute vegan breakfast burrito with scrambled tofu, roasted vegetables, avocado, kale, and salsa! Flavorful, healthy, satisfying.
Author Minimalist Baker
Print
Using a spoon to put salsa onto a Vegan Breakfast Burrito
4.87 from 38 votes
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 4 (burritos)
Course Breakfast
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

Ingredients

TOFU

  • 1 12-ounce package firm or extra-firm tofu*
  • 1 tsp oil (or 1 Tbsp (15 ml) water)
  • 3 cloves garlic (minced)
  • 1 Tbsp hummus (store-bought or DIY)
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp nutritional yeast
  • 1/4 tsp sea salt
  • 1 pinch cayenne pepper (optional)
  • 1/4 cup minced parsley

VEGETABLES

  • 5 whole baby potatoes (chopped into bite-size pieces)
  • 1 medium red bell pepper (thinly sliced)
  • 1 tsp oil (or 1 Tbsp (15 ml) water)
  • 1 pinch sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder (not ground chili)
  • 2 cups chopped kale

THE REST

  • 3-4 large flour or gluten-free tortillas (ensure vegan friendly – I like TJ’s brand)
  • 1 medium ripe avocado (chopped or mashed)
  • Cilantro
  • Chunky red or green salsa or hot sauce

Instructions

  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (use more baking sheets if increasing batch size). In the meantime, also wrap tofu in a clean towel and set something heavy on top – such as a cast-iron skillet – to press out excess moisture. Then crumble with a fork into fine pieces. Set aside.
  • Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
  • In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
  • In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Then add water until a pourable sauce is formed (1-3 Tbsp as original recipe is written // adjust if altering batch size). Then add parsley and stir. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned – ~3-5 minutes. Set aside.
  • Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm – optional). Continue until all toppings are used up – about 3-4 large burritos.
  • Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).

Notes

*If avoiding soy, sub the tofu with pinto or black beans. Simply warm cooked beans over medium-low heat and season with a pinch of salt, cumin, and chili powder.
*Nutrition information is a rough estimate calculated using flour tortillas.

Nutrition (1 of 4 servings)

Serving: 1 burritos Calories: 441 Carbohydrates: 53.5 g Protein: 16.5 g Fat: 19.6 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 772 mg Fiber: 8 g Sugar: 3.4 g

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  1. Kendra says

    Of all the recipes from this site (and I’ve made a lot!), this one is our family favorite. I make 15-20 burritos at a time and freeze them for lunches. Here are a few tips I’ve learned to speed up my process:

    1) Bake everything in the oven – even the tofu.
    2) Use store bought frozen cubed potatoes – this is so much quicker and since the only ingredient in the kind I buy is “potato” I don’t feel bad about using it + I don’t use any oil to bake it.
    3) Add black beans/pinto beans and sometimes corn to make it stretch.
    4) Bake the tofu in the oven instead of cooking in the pan. Cooking in as directed left it dry and I hate cleaning out my cast irons.
    So I now cook it in the oven using this method: https://www.noracooks.com/sofritas-recipe/ and then I add the sauce and pop it back in to bake or even broil for a minute or two. This leave the tofu soft and really flavorful. (With the tofu, I skip the fresh garlic and use dried parsley instead).
    5) Make sure you heat up the tortillas a little bit and try to wrap when the filling is still warm and wrapping will be a breeze!

    Great for our family of three! My 3 year old loves these “bubritos”.

  2. Nia says

    I’m not vegan but I love to try new foods each week, so I decided to try this one this week because it looks really good! I just made these to meal prep breakfast for the week so I haven’t tried it all together but everything tastes delicious! I added some julienned jalapeno to roast with the other vegetables, used a green pepper, and I used some grated parmesan cheese instead of nutritional yeast. I’m so glad I decided to try this recipe and I’m looking forward to eating these this week! Thanks for the great recipe :)

  3. Aizhan says

    I made these for dinner last night and they were a hit! Took me more than 30 min to make since I never made burritos and I had to consult the recipe often. I followed the recipe omitting the hot peppers. Family approved and the recipe saved to the favorite recipes folder! Thank you! With your recipes it is easier to make healthier menu for my loved ones!

  4. Laura says

    I made these burritos last night for my son and I. He liked it well enough, but I was not impressed. It was definitely not mind blowing for me. I will not make this particular recipe again. I think I would prefer a good ol’ black beans and rice burrito with the spices cumin and chili pepper. I think with tofu, I prefer other herbs and spices, even olives are good with tofu burritos.

    • Support @ Minimalist Baker says

      Hi Laura, You could try using all almond meal, or maybe oats? But it will definitely affect the flavor/texture, so adjust accordingly. Let us know if you give it a try!

  5. Lara says

    I’m going away for the weekend and wonder if you suggest pre prepping the whole wrap or just the ingredients and assembling when we eat them? I can’t decide what to do.

  6. Raechel says

    My boyfriend said this was easily the best breakfast burrito he’s ever had, and I agree! Turned out phenomenal.

  7. Hannah says

    This recipe is amazing! I decided to make it all ahead and freeze the burritos for easy meals during the week. I didn’t have kale, so I roasted half a head of cauliflower with the potatoes and red pepper and it was great!

  8. Lindsay Tramble says

    These were amazing! I didn’t have hummus so I substituted dijon mustard and I think it actually enhanced the flavour! I also omitted parsley, and I think the kale was enough for greens for me personally. I’m determined to stop skipping breakfast – this is a step in that direction! Xo

  9. Angela Bonnell says

    This was delicious and easy to prepare. My husband is a meat eater and loves his prepackaged breakfast hash from Costco. I made this today for him and my four year old and they loved it!
    Thanks:)

  10. Brittany Schwemley says

    Hello! I have such a hard time understanding portion sizes – one burrito seems great for me, but what about for my husband? Stick to one (50+ carbs), or have two (100 carbs!), or perhaps something on the side? Thank you!!

  11. Jeanie says

    Hi! This looks amazing! When frozen, what temp in the oven should I use to reheat and for how long? (Using a small countertop oven.) Thanks in advance!

  12. Anita says

    YAS girl! This was a hit! I have NOT been a fan of tofu scrambles in the past and I actually like tofu! This recipe was easy to follow and even more importantly, truly delicious! My fiance’s vegan and he raved as well! Thank you for sharing ;D

  13. Sharon says

    I’m transitioning to vegan and made the tofu scramble it’s really good but i also put black beans, my family loves it ! I recommend this recipe.

  14. Indre says

    I’m not vegan but am trying to decrease my dependency on eggs (I love eggs unfortunately…) and your scrambled tofu recipe is life.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Indre. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. Erin says

    I made this 2 days in a row because my husband and I loved it so much. We are new to the vegan/vegetarian lifestyle and are thrilled with this scrambled egg alternative. The humus sauce is fantastic! This will become a staple in our house!

      • Kedi says

        Wow!!! This recipe spells the end for my fast food burrito obsession. I had never prepared tofu before and your instructions were super easy to follow. I love that there is enough scramble for me to use the next day. Another new favorite recipe from your website—thank you for all that you do!

  16. Addy says

    I work very early in the morning most days and as an effort to make myself eat a better breakfast I made a batch of these to freeze and throw in my bag before work. I used spinach instead of kale (I shop at aldi so the produce is sometimes limited) and sweet potatoes; and I didn’t have plain hummus or nutritional yeast so I left those out of the tofu mix. When assembling the burritos I also added a scoop of the Mexican pinto beans made from your recipe (I make a batch of those weekly; they are heavenly). Let me tell you these burritos are better than chipotle. I brought a few to share with my coworkers since they were so jealous the first day and they went nuts over them. Thank you so much Dana for easy recipes for someone who wants to be healthy but doesn’t love the process of cooking. I will be making these regularly.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them, Addy! So smart to pack them for early breakfasts. Thanks so much for the lovely review! xo

  17. Bob Ohlendorf says

    I have made this recipe twice now. LOVE IT !! Share with family and friends , best burrito I’very ever had. I use the hummus with the tofu .

  18. Becky says

    This recipe is so delicious. It has become a breakfast for dinner staple in our house. As with most of the recipes on this site, I do not change a thing aside from making extra because we always want more. The texture and flavor of the tofu is wonderful and the roasted veggies make for a filling meal. Thanks for another great recipe!

  19. Shakura says

    Great recipe that my guests really enjoyed!
    I used all the seasonings times two, as I like spices.

    The only thing that didn’t happen with me, is that my tofu never ‘browned’ after 10 minutes.

    Could it be because there’s still too much moisture in the tofu?

    Delicious nonetheless!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely – thanks for sharing!! To get more browning cook for a little longer and add a bit more oil to the pan :D

  20. Nicole says

    I’ve been eating these all week and I love them! The tofu in particular is delicious. You can easily get 4+ servings out of this recipe if you use a full block of tofu and throw in a little extra kale. Next time I’m also going to add some black beans to make it a bit more filling and stretch my meal prep further.

  21. Gabrielle says

    So delicious !!! I cooked the potatoes 10 minutes longer because after 20 minutes they seemed to be a bit raw still. Also i added ketchup and it was amazing. Your recipes have made me fall in love with being vegan. Thank you❤️

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Gabrielle. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  22. Neil Morrison says

    Delicious. Even won over a skeptical meat eating teenager who is with us for the week. Thanks!

  23. Pigletville says

    Yum, yum, yum. First ever foray into Tofu; glad this was the recipe I decided to go for. Thank you, I’ll be looking at some more of your recipes to get inspiration!

  24. Tami says

    YUM! Was planning to make the Collard Green Spring Rolls for the first time, but had to switch direction due to much loved missing ingredients….happy I did!
    I chopped, lightly oiled, seasoned, and roasted those collards instead of the kale. Worked great. Roasting of the potatoes took longer for me. I loved the tofu…never missed the eggs, and I love egg burritos! I can see making these ingredients ahead of time and adding a bowl of beans, Pico de Gallo, and whatever else one can imagine, for a egg burrito bar! Yum. Large tortillas(as in recipe) are better for getting all those flavors in, and the tortillas taste delish when lightly softened and charred on the stove. Thank you, again, Minimalist Baker!

  25. Miranda says

    Super yummy. Our kids, ages 3, 4, 7, & 8 love this recipe too. I really enjoy finding yummy plant based meals that make a great warm breakfast. Thank you!

  26. Gabrielle Pitts says

    Minimalist Baker,

    I’d hug you if I could!

    Choosing to be vegan over night a year ago caused a small rift in our home. While my husband is respectful, he chooses to cook different dinners than me which was our evening togetherness. After his kind gesture to attend a Denver VegFest lecture by Esselstyn, he agreed to add one vegan meal a week to his regimen to test the waters slowly.

    Minimalist Baker, because of your delicious food my husband has eaten 4 days of vegan dinners in a row! We now cook together again while sipping wine and listening to smooth jazz! Thank you for spreading your love across every tabletop that reads your blog. Keep up the excellent work!

    • Gabrielle Pitts says

      To clarify, we enjoyed the Enchiladas, Thai Salad, Spring Rolls and Breakfast Burritos! All very good and would recommend.

  27. Amber says

    Hi Dana,

    I was wondering if these keep if made ahead (like the night before)? I envision rolling them in tinfoil, throwing them in the oven for a quick warm up in the morning while getting ready and then eating them while I drive? I don’t have a lot of time for breakfast but I also need the calories in a bad way and these look perfect! Thanks so much! You’re a such a kitchen rockstar XOXO

  28. Sarah says

    This is so tasty! I did sub pinto beans for the tofu but left everything the same, including the hummus sauce. Brilliant and delicious. You’re helping me like kale, and I couldn’t be happier! ;)

  29. Kerri says

    Delicious!! I freeze these and bring them to work. All my coworkers comments how good it smells and are always surprised when I tell them it’s tofu :)

  30. Natalie says

    I have made this recipe many times and each time it turns out great! I usually don’t have hummus on hand so I omit that ingredient with no issues. Sometimes I don’t want to heat up the oven so I just cook the potatoes and kale in a saute pan on the stove top and it works great (but make sure to pre-cook the potatoes in the microwave or cut them into fairly small dice so they cook through).
    These burritos keep great for a few days in the fridge, I usually meal prep these for breakfasts on Sunday and my husband and I eat them from Monday through Wednesday. Paired with hot sauce and salsa, these are SO CRAZY GOOD, even my usually carnivorous husband LOVES these burritos.
    Also, I recently randomly tried these burritos with yellow mustard instead of salsa and it was surprisingly amazing!

  31. Sophie Miller says

    Hi Dana! I was wondering if I could freeze these burritos and heat up for on the go mornings? Should I omit anything that wouldn’t heat up well? Thank you! Also, I love your recipes!

    • Support @ Minimalist Baker says

      Hi Sophie! Yes! You can freeze them for up to a month. Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).

  32. Kerstin says

    Yummy! We had this for dinner.I didn’t have any potatoes and used spinach instead of kale. Since I made this for the whole family (with a 3 and 1 year old) I left out the chili and cayenne powders. Everyone loved it. We are totally going to start a burrito night once a week now.

  33. Alyssa says

    Thank you, this recipe is awesome! I kept the filling in a separate container and warmed it up at work. Made a delicious and satisfying lunch!

  34. Allie says

    Any ideas of what I could substitute the hummus and the salsa for? I am allergic to chickpeas and I cannot use salsa due to my acid reflux.

    • Jenna says

      Have you tried pureed cannelini beans or a hummus made with white beans? I made this without salsa so I could pre-package them and eat for breakfast during the week and they were still good. Happy cooking!

  35. Kellie B says

    Made these today for my husband and he liked them! I made the mistake of buying the wrong size tortillas, so they weren’t as full as a burrito should be. I am not a fan of nutritional yeast, so I omitted that from the recipe. Husband said the tofu was good, but could have used more seasoning (probably because I omitted the nutritional yeast). Those roasted veggies were amazing!

  36. Katie says

    This is delicious, easy and quick. Next time I’ll make it with white tortillas for even more yumminess. I served it for dinner and even my non-vegetarian husband found it substantial enough that he wasn’t sneaking into the kitchen later.

  37. Cassie Autumn Tran says

    This looks so much better than any Amy’s Kitchen or Chipotle breakfast burrito I’ve ever seen thus far! I bet the flavors and different ingredients complement each other perfectly!

  38. Shelley says

    Just had this for breakfast and it was amazing! Took me exactly 30 minutes from start to getting it onto the plate and really hit the spot. I love your recipes, thank you Dana.

  39. Mykia says

    Made these for dinner last night and they were delicious , even my meat eating husband approved. The only changes i made was just adding onions to the roasted veggies and I used Trader Joes cowboy caviar as my salsa.

  40. Lyrica says

    I love this ❤ one of my new favorites!! It took me way longer than 30 minutes but that’s maybe just because I’m slow lol

  41. Haley Hansen says

    I’ve been craving burritos so much lately! & scrambled tofu is my fav.

    Thanks for sharing! Keep it coming :)

  42. Risa says

    Hi Dana,
    I made this tonight -DELICIOUS! I used green peppers and cheated a little and used already made roasted red pepper hummas. All of your recipes have been so easy and really good! Thank you so much ! I go to your website daily ?

  43. Lynn says

    This was very good! Trader Joe’s has a high protein super firm tofu that worked well for this. Unfortunately, my tortillas fell apart (not TJ brand) but it didn’t affect the taste :D I used spinach instead of kale. Thanks for the recipe!

  44. Tori says

    I love your website! Everything I have made from it has been a hit and has wowed my vegetarian/ vegan friends, while keeping them nourished!
    My question about this recipe is would it freeze as prewrapped burritos and then microwaved?
    I’m always looking for great grab and go morning protein and veggie packed recipes!
    I’ve never frozen tofu before.
    thanks! keep up the amazing work

  45. Deb says

    We loved these! I par-boiled then fried the potatoes with the red pepper to save running the oven. Also used fresh spinach instead of kale in the wraps. Made for a really tasty and satisfying weekend brunch.

  46. Melissa says

    I’ve been on a sweet breakfast kick lately, but these have convinced me to go savory for a bit! They look amazing!

  47. Chico says

    Like the potato but I make baked potatoes nite before then try them up for a crispy crunch inside the burrito

  48. Becky says

    You have the Best Recipes. I find it very interesting that we all try to eat healthy, but there is always way tooo much sodium. I just leave it out. Keep up the great job.

  49. Kristi says

    Dana, I think I’ve made four of your recipes this week alone. I love your site and your cooking style. I have three little ones and I can’t fuss with crazy ingredients, more than thirty minutes usually, and never more than one pan. I am a chronic substituter in recipes but you’ve taught me to trust you​! I’ve never made a recipe from your site that I didn’t like. Thank you for making it easier to be vegan and enjoy cooking! Love your site! Wait! Make that five recipes in the last seven days! Eek! I think I’m addicted!

  50. Gina@healthylittlevittles says

    Yum! I am always looking for new breakfast ideas. I find breakfast to be the hardest meal to be “creative” with and find myself eating the same things (especially because I am gluten free + vegan). Can’t wait to try this one Dana! Thank you for sharing :)

  51. Senator Mike Gabbard says

    Aloha e Dana…As a 40+ year vegetarian, 5 year vegan, and former owner/operator of a vegetarian deli, I have to say this recipe is simply awesome. Mahalo for sharing. I’ll be making it for our daughter Congresswoman Tulsi Gabbard on her next trip back from DC.

    • Fawn McCool says

      This comment is amazing and what an honor to have to have one of the most inspirational women of our generation eating your delicious food Dana!
      Mike, I hope to raise strong women like you have. Thank you for all the great work you and your daughter are doing.

  52. Amanda says

    This looks perfect! I’m about a month in to the vegan/plant based life and loving it but I need to start making some interesting things.
    I have tofu but haven’t used it yet because I was unsure on what to do with it even though I know recipes are just a search away, so this was perfect timing! I need to pick up a few ingredients but really want to make this ASAP! Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah! Good question. You can, but I prefer crumbling it before then. Will fix! Thanks.

  53. Allie says

    OMG I was seriously wondering this morning on my way to work if MB had any breakfast recipes. And BAM! this comes in my inbox. Cannot wait to try it, along with your other recipes! Just have to say as well that as a graphic designer, I think your site, style and photos are impeccable! And I love the simplicity of all your recipes :)

  54. Elyssa - Simply Plantiful says

    Long-time fan of your blog- these burritos look AMAZING! I’m so excited to make them for my husband- I’m trying to convince him that savory breakfasts are the best :) Just curious what your go-to brand for salsa is? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Elyssa! I like buying super fresh salsas, like the ones in the refrigerated section at Whole Foods. Otherwise, I make my own! Will share a recipe soon. Thanks for reminding me!

  55. Melissa @ So Much Yum says

    As I read this, I’m pretty sure my husband is simultaneously feeling a subconscious need to drool while at work at his fire station… Breakfast burritos are one of his great loves, and I feel like he wouldn’t even miss the eggs + cheese in these!
    Do you know if these are able to be made ahead + frozen? They’d be perfect for his work mornings!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I included that in the recipe. Just wrap, freeze, and then reheat in the oven! Of course, leave out the avocado in this case and add fresh.

      • Melissa says

        Doh. I must’ve overlooked that info in the recipe when I was reading through it! Thank you for replying to my ignorance! Ha ha!

  56. CkhEvh says

    Hi Dana, what a wonderful recipe. I am beginning to add more meatless options into my diet. I often wondered how to use tofu. I will let you know how it turns out. Hopefully as pretty as your pictures. Thanks!!

  57. Jayme says

    Dana, I have to thank you. I went plant based at the start of this year after being vegetarian for 21 years. (something I never, ever thought I could do because: cheese and half & half for coffee!) Your recipes always sound so appealing and look delicious and the ones I have made have ALL been amazing! You’ve made this transition so much easier for me. I have your cookbook and am working my way through it :) It’s always a joy to see you’ve posted a new recipe and I am continually in awe of your ability to create simple and easy recipes that don’t call for crazy hard to find ingredients. Please know that your hard work is deeply appreciated! Thank you so much for all that you do :)

  58. Bek | The Floured Kitchen says

    AH! This looks incredible Dana! I’m always on the look out for savoury breakfast ideas… other than the occasional pancake I just can’t stomach sweet things for breakfast! Can’t wait to try it out <3