Breakfast Burritos: A Journey into Tex-Mex Cuisine

I prefer to eat well in the morning. I have jam or other dessert on my bread, and sometimes there are even pancakes. But when I dig into something salty, I truly am in breakfast heaven. My desire for something fun was taken to the extreme on a vacation in California. We traveled across the state in an American family carriage and arrived in San Diego, a short distance from the Mexican border. We have carefully researched in advance and selected the best dive sites. So one morning we were sitting at a hip diner looking at the menu. My heart was having some attacks and my head couldn’t decide between all the good things. It turned out to be breakfast burritos. And when the sumptuous buns were placed in front of me, I knew: You won’t regret this decision.

Since then, I’ve made breakfast burritos at home a few times. And always different. For example, I roast the vegetables from time to time, but I love it when it’s crisp and fresh in the wrap. Then you’ll have a little more bite. I also made scrambled eggs for breakfast burritos, but today I made a vegan version instead. Sometimes I make a vegan burrito, but when I’m on this really good road, burritos are usually served midday or late at night. Sweet in it: fruit salsa or creamy (vegan) yogurt.

Sweet or savory, sweet or light, the breakfast menu at EAT CLUB is always filling. Check out what else you can find on our menu:

In our cooking school you will find more topics related to the first meal of the day. Find out which vegan milk goes best with coffee or what substitutes for honey.

A board of three breakfast burritos topped with corn, beans, lettuce, peppers and more.


Good Breakfast: Delicious vegan breakfast burritos

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A vegan breakfast wrap with lots of vegetables and scrambled tofu.


  1. Wash and rinse the beans and corn. Meanwhile, peel and chop the onion and fry half of them in oil in a pan until transparent. Sprinkle the garlic powder on top, stir and then add the silken tofu. After few minutes add soy sauce, yeast paste, turmeric and kala namak and mix well. Fry the tofu until it is the consistency of scrambled eggs. Stir frequently so nothing burns.

  2. Meanwhile, wash and dry the lettuce and cut into thin slices. Alternatively, use small or young lettuce leaves. Wash the tomatoes and peppers, clean and cut or cut into slices.

  3. Remove the flesh of the avocado from the skin. Mix the avocado and the rest of the chopped onion together, mash the avocado with a fork. Season the guacamole with lime juice, curry powder, salt and pepper.

  4. In a second pan, heat the wheat tortillas on both sides to soften them. Now fill the barout evenly with all the ingredients, place the ingredients in the middle. Now put the bottom side on the filling, fold the sides and if you want, fry the barout again in the pan.

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