Vegan Breakfast Burrito & Tofu Scramble

Vegan Breakfast Burrito

 

Ingredients:

 

-1 10 inch Tortilla 

-1/2 cup Tofu Scramble (recipe listed below)

-1 3 oz. Vegan Sausage of choice (I used the Hot Italian Beyond Sausage)

-1/2 cup Hash Browns or breakfast potato of choice (I also recommend THIS recipe from my Breakfast Tacos)

-1/2 cup Baby Spinach

-2 tablespoons Tomatoes, diced

-1 tablespoon Cilantro, chopped

-1/4 of a medium Avocado, sliced

-1/4 cup Vegan Cheese, shredded (I used cheddar)

-1 tablespoon Vegan Sour Cream

-Non-stick Spray

The following seasonings to taste:

-Black Pepper

-Onion Salt (I used the one from Trader Joe’s)

-Seasoned Salt

-Garlic Powder

 

Directions:

 

1. Prepare the breakfast sausage: Slice the sausage on a slight angle into 1/2 inch slices. Lightly sprinkle the sausage with black pepper. Heat the sausage using your method of choice. I prepared mine in the air fryer for about 7 minutes

2. Prepare the hash browns: Spray a piece of foil with non-stick spray. Place hash browns on the foil and spray them with non-stick. Season them with the above seasonings or seasonings of choice. Place them in your air fryer for about 7 minutes or until golden brown. You can also use the oven or follow the package’s instructions. I also recommend using THIS recipe for potatoes if you have extra time

3. Lay the tortilla flat on an even surface

4. Spread the sour cream evenly in the center of the tortilla and place the spinach on top. Layer the remaining ingredients in the following order: potatoes, tofu scramble, cheese, sausage, tomatoes, avocado, and cilantro

5. Roll up the burrito: bring the left and right sides to the center of the burrito. While holding the left and right sides of the burrito in place over the fillings, roll the side closest to you up and  over the center. Continue to roll until the burrito is closed

6. Heat a medium pan on medium-high heat. Spray the pan with non-stick spray. Place the burrito in the pan seam side down. Allow for the bottom of the burrito to brown, creating a “seal” on the burrito. Carefully turn the burrito and brown it on the other side

 

 

 

Tofu Scramble

 

Ingredients:

 

-1 package Firm Tofu, drained and patted dry

-1 small red onion, sliced

-6-8 Cremini Mushrooms, sliced

-1/4 cup Trader Joe’s  “Hot and Sweet” Jalapeños, diced (regular jalapeños will work here as well)

-1 1/2 tablespoons Garlic, minced

1/4 cup Nutritional Yeast

-2 tablespoons Olive Oil

About 1 tablespoon of the following ingredients (or to taste):

-Onion Salt (I used the one from Trader Joe’s)

-Black Pepper 

-Smoked Paprika

-Garlic Powder

-Dried Thyme

-Turmeric (plus 1/2 tablespoon)

-Salt to Taste

 

Directions:

 

1. Heat the olive oil in a large pan

2. Add onions, jalapeños, mushrooms, and garlic to the pan. Sauté the vegetables until they are soft and the onions are translucent 

3. Slowly add the block of tofu to the pan by breaking it into small pieces 

4. Sauté the tofu until the excess water has evaporated and the tofu begins to brown

5. Add the seasonings and mix well

6. Cook the scramble until the seasonings are well incorporated (about 5 minutes)