Cuban-Style Breakfast Burrito Recipe With Creamy Cilantro Dipping Sauce 

Cuban-Style Breakfast Burrito Recipe With Creamy Cilantro Dipping Sauce 

We know you love our Chef Soraya bowls for a quick lunch, dinner, or snack but what about for breakfast? Yes, please! Since breakfast is claimed to be the most important meal of the day, why not make it full of savory flavor and phytonutrients with a Chef Soraya bowl? Better, yet. Why not make a breakfast burrito using a delicious Chef Soraya bowl?! Everyone loves a good breakfast burrito, and we know you’ll love this recipe because it includes a creamy vegan cilantro dipping sauce that is finger-likin’ good. 

Featuring The The Cuban Bowl

The Chef Soraya bowl featured in this recipe is our Cuban bowl! The flavor in this bowl is the perfect way to start your day with the waft of an island breeze from the aromatic coconut rice, banana, and cilantro. Because . . . we all wish we were on an island right now, right? Of, course.


* Recipe Serves 4

For Burrito  --

2 Chef Soraya Cuban bowls

1 avocado 

1/2 container of firm tofu; drained and cubed

4 tortillas of choice 

4 cups of fajita veggies or vegetables of choice

3 tbsps olive oil 

For Sauce -

1 container of silken tofu (Firm)

1 bunch of cilantro

The juice of 1 lime

1 garlic clove 

2 slices jalapeno (optional)

Salt & pepper 


1). Rehydrate your Chef Soraya bowls with hot water. 

2). Next, it’s time to make the dipping sauce. In a food processor or blender, put in silken tofu, cilantro, garlic, jalapeno, the juice of one lime, salt & pepper and blend until smooth. You’ll be left with a good amount of sauce to use for the rest of the week, so keep excess in a mason jar! YUM. 

3). Then sauté tofu cubes in a pan with 2 tbsps oil for around 5 minutes on high heat, or until all sides are browned. Set cook tofu in a bowl.

4). Next, add the remaining 1tbsps of olive oil and your fajita veggies to the pan on high heat for 5-7 minutes, or until veggies are tender-crisp. Set the cooked veggies in a bowl. 

4). Heat each tortilla separately in the hot pan for 30 seconds on each side, to get just a bit toasty.

5). Then lay the tortillas onto a flat surface and add ½ of the rehydrated Chef Soraya bowls onto each tortilla, ¼ of sliced avocado, sautéed veggies and tofu cubes. Wrap burritos.  

4). Lastly, get your cilantro sauce ready for dipping and chow down on the deliciousness. 

Neato Burrito! 

Just like that, you have yourself a breakfast that’s worth waking up for! Live alone and want to be extra efficient with your time? Rehydrate your Chef Soraya bowls, make the dipping sauce and sauté the veggies and tofu ahead of time to have ready for the week. Keep the cooked ingredients in separate containers. This way you can whip up your ridiculously-good-tasting breakfast burrito in a matter of minutes! Say goodbye to boring breakfast cereal, and get ready for your taste buds to be transported to flavor-town.

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