Veggie Breakfast Burrito

Ready, set, burrito!

No one wants to wait for breakfast, so this dish is welcome for its satisfying flavors and textures, as well as being fast to prepare.

The breakfast burrito - another versatile dish (like the frittata and the stir fry) for using up leftovers. Scour your fridge and assemble likely filling candidates on the counter - leave no leftover behind!

And I used orange tomatoes and orange tortillas to honor Halloween.

Leftover rice and veggies on hand (or a few handfuls baby spinach leaves)

4 oz Sriracha baked tofu (I used Trader Joe’s), cubed

4 eggs, beaten

4 6-inch tortilla wraps

1/2 cup grated Monterrey Jack cheese

Sriracha sauce to taste

12-15 grape tomatoes, sliced, for garnish

parsley for garnish

sour cream to taste

Brown the tofu in a dash of canola oil in a non-stick skillet.

Add eggs to tofu and cooked scrambled lightly.

Remove eggs from heat.

Reheat the leftover rice and veggies in a microwave. If you have none, and have baby spinach leaves, sprinkle them with water and wilt in the microwave or in a non-stick skillet.

Lay a tortilla wrap on each of 4 plates. Top with some of the veggie mix and then a quarter pf the eggs and tofu. Sprinkle a quarter of the cheese on top and season with Sriracha or other favorite hot sauce to taste.

Wrap tortilla into a burrito and microwave for about 30 seconds.

Top with sliced tomatoes and garnish with parsley and a dollop of sour cream.

Makes 4 burritos.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Cuisine Eric

Search This Blog