Savory Tempeh Breakfast Burrito
with honey chipotle carrot fries
This is the first time we've featured tempeh in the original version of a meal, but if you're new to tempeh, give it a try! Steaming the tempeh helps it to absorb flavor from a simple marinade and makes it a savory vegetarian protein for breakfast burritos.
Smarts: We're also adding leftover onions and peppers from Tuesday’s meal to give the burritos texture and flavor. If you don’t have these, the burritos will still be great without them.
- Eggs - 6 , whisked
- Milk - 1 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Water - 1/4 cup
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Tortillas, burrito-sized - 4
- Roasted peppers and onions (leftover from Tuesday) - 1 cup (skip if you don't have these)
- Cheese, shredded cheddar or Mexican blend - 1 cup
- Salsa (opt) - for serving
- Tempeh - 8 oz , sliced into thin strips (sub extra firm tofu)
- Soy sauce, low-sodium - 3 Tbsp
- Chili powder - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Carrots - 1 lb , sliced into sticks
- Adobo sauce - 2 tsp (from a can of chipotles in adobo)
- Honey - 2 tsp
- Soy sauce, low-sodium - 1 tsp
- Cilantro leaves - 2 Tbsp , chopped or torn
- Oil, cooking - 1 Tbsp
Tempeh / Carrots - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make tempeh marinade - Whisk together soy sauce (portion for tempeh), chili powder, and ground coriander. (Can be done up to 5 days ahead)
Make chipotle sauce - Whisk together adobo sauce, honey, and soy sauce (portion for carrots). (Can be done up to 5 days ahead)
Cilantro - Chop cilantro.
Eggs - Whisk eggs with milk, salt, and black pepper.
Heat oven to 425F / 218C degrees.
While oven is heating, steam tempeh. First, pour water into a microwave-safe bowl. Add tempeh on top and cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. Pour marinade over warm tempeh and gently toss to combine. Set aside.
Toss carrots with oil (portion for carrots) and some salt. Spread out on a sheet pan. Roast until tender, flipping with a spatula halfway through cooking, 12 to 20 minutes (depending on thickness).
Once carrots are roasting, heat a nonstick pan with first portion of oil (for burritos) over medium heat. Remove tempeh from marinade (discard marinade) and add tempeh to heated pan. Sear tempeh gently on all sides until golden brown, ~3 minutes per side. Set tempeh aside and carefully wipe out pan.
Add second portion of oil (for burritos) to heated pan. Pour eggs into pan and scramble gently until just cooked through, 5 to 6 minutes.
At this point, carrots should be almost finished roasting. When carrots are tender, gently stir in chipotle sauce and cook for about 2 minutes more.
Warm tortillas according to package directions.
Warm leftover peppers and onions in the microwave.
Fill each tortilla with tempeh slices, scrambled eggs, roasted peppers and onions, and cheese. Fold and then roll the tortillas up to completely enclose the filling.
Top carrot ‘fries’ with cilantro.
Serve burritos with salsa (if you'd like) and carrot ‘fries’ on the side. Enjoy.