The tofu burrito was one of the early mainstays on Kogi’s menu, and part of the reason why it’s stuck around for so long is because it satisfies whether you eat meat or not. Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito, and you’re eating a little less meat without sacrificing the flavor or the experience.
Recipe information
Total Time
45 minutes
Yield
Makes two 10" or four 8" burritos
Ingredients
Burritos
3
⅓
1
½–¾
3
2
Salsa Verde
2
2
1
½
¼
1
½
½
¼
¼
¼
¼
¼
2
1
Need to make a substitution?
Preparation
Burritos
Step 1
In a large nonstick skillet or sauté pan, heat 3 Tbsp. extra-virgin olive oil over medium heat. When it begins to get glossy and shimmer, add one third 14-oz. package soft, medium, or firm tofu (about 4½ oz.), drained, diced. Get a little sizzle on the tofu, about 30 seconds, then add 1 Tbsp. unsalted butter and season with salt and freshly ground pepper. The butter will begin to brown and smell a little nutty. Add as much of ½–¾ cup store-bought frozen hash browns or Tater Tots, cooked according to package directions, as you want, breaking them up into smaller pieces as they go in.
Step 2
Reduce heat to medium-low, pour 3 large eggs, beaten, in and scramble, stirring eggs and shaking pan to emulsify and keep the eggs airy and light. Cook until eggs are just set and soft, 15–20 seconds, then take pan off the heat.
Step 3
In another large pan, add a kiss of olive oil. Place one 10" or 8" flour tortilla, bumpier-side down, into pan and cook until it’s blistered but still pliable, then flip. Add a handful of shredded cheddar along lower third of tortilla, then some of the tofu scramble, more cheese on top if you want, and finally some chopped fresh cilantro, a few spoonfuls of Salsa Verde, and a dash or two of Tapatío or your favorite hot sauce. Carefully slide it off the pan and onto a cutting board or large plate, tuck in the sides and roll roll roll.
Step 4
Repeat to make remaining burritos.
Salsa Verde
Step 5
Set a skillet, preferably cast iron, over medium heat. Add 2 tomatillos, husked, rinsed, and char them on all sides. This may take a few minutes. By the time you’re done, the tomatillos should be charred all over and a little soft. Set them aside to cool.
Step 6
Add the cooled tomatillos to a blender, along with the 2 garlic cloves, 1 serrano chile, ½ jalapeño, zest and juice of ½ lime, ¼ shallot, 1 cup torn fresh cilantro, ½ cup fresh Thai basil, ½ cup diced yellow onion, ¼ cup fresh mint leaves, ¼ avocado, ¼ cup rice vinegar, ¼ cup neutral oil (like corn or vegetable oil), ¼ cup extra-virgin olive oil, 2 Tbsp. mirin, 1 Tbsp. toasted sesame seeds, and a good pinch of salt and freshly ground pepper. Purée until smooth. Store in a jar or container in the refrigerator for up to 5 days (makes about 2 cups).
