Vegan Breakfast Burritos
Servings: 8 -10 burritos
Ingredients
Filling:
- 4 vegan sausage links I used Yves but you can use whatever you've got, diced
- 1 tsp vegetable oil I used sunflower
- 1 medium onion diced
- 1 bell pepper whatever colour you like
- 1 jalapeno seeded and finely diced
- 1 block medium firm tofu ~400 g, drained well and cubed
- 1/2 tsp black salt aka kala namak
- 1/2 tsp turmeric
- 1/4 tsp white or black pepper whichever you prefer or have on hand
- 1 tbsp tamari or soy sauce
To assemble
- 8-10 flour tortillas I used the large ones but the smaller ones work too
- Vegan cheddar shreds if you want cheese in the burritos
- Fresh tomatoes diced
- Salsa to serve
Instructions
To make the filling:
- In a large pan over medium heat, cook the diced vegan sausage with vegetable oil until browned.
- Add diced onion and cook until translucent, stirring frequently.
- Add bell pepper and jalapeno and cook until softened.
- Push the ingredients in the pan to one side to make space for the tofu. Cook the tofu and season with black salt, turmeric, pepper, and tamari. Stir to coat tofu in the seasonings, then combine with the remaining ingredients in the pan. Cook until the mixture is a little more dry and a lot of the moisture from the tofu has cooked off (about 5-7 minutes).
To assemble:
- Turn off the heat and assemble the burritos by layering vegan cheese shreds, diced tomatoes, and the filling mixture.
- Fold in the edges and roll (like a burrito haha) and place on a plate with the seam/edge underneath. Microwave for 1 min on high to melt the cheese OR wrap in parchment paper and grill for about 1 min where you placed the cheese to melt it (assuming you placed the cheese on the "bottom" so to speak).
Notes
You can meal prep these by wrapping each burrito in parchment paper and placing in a sealed container or bag. Microwave until hot (about 2 minutes) or bake (I estimate about 10-15 minutes but I haven't tried this myself) to reheat and enjoy!