October 22, 2013
Champs and DIY Breakfast Burritos
October 22, 2013Champs! A diner-style place in Brooklyn I have been to 5 times at least since moving here. It's really tough to pick what to get when...
Champs! A diner-style place in Brooklyn I have been to 5 times at least since moving here. It's really tough to pick what to get when you are faced with such a menu. You could go any way. I've tried their french toast, chicken and waffles, breakfast burrito, soysage, tempeh bacon, and tofu scramble. I must try everything. But I have to admit, I've been stuck on the breakfast burrito for the last 2 visits. You see, I got a breakfast burrito one night at foodswings, and it was so good, that I never wanted to eat anything else again. And since Champs has one, it's hard to ever get anything else. And theirs has chipotle sauce on it-- and it's all about that chipotle sauce.
Filled with tofu scramble (and their tofu scramble is amazing), bell peppers, chipotle soysage, onions, and potatoes. POTATOES you guys.
You guys, I live for food like this.
So I can't go to Champs every day, because I would run out of money, and you know, livelihood. Bummer. And it's not like I can just go without breakfast burritos on days I can't buy one from an amazing vegan establishment. So I made some. This is how I did it:
Whole wheat tortilla, warmed up in the microwave.
A generous amount of Chipotle Vegenaise.
I cubed, salted and peppered my tofu. You may scramble if you so desire.
These hashbrowns are cubed potatoes cooked in a cast-iron skillet with some onion and garlic, then rubbed with taco seasoning, and finished off in the oven. They went in the burritos along with some black beans I simmered on the stove with some chipotle peppers.
Quick douse of tomatoes, and ready to roll up. I ate one for dinner. Then one for breakfast. Then one for lunch. The cycle continues.
