Vegan Breakfast Burritos

Thick and flavourful breakfast burritos are stuffed with a mixture of potatoes, tofu, and a spicy red sauce.

• ⏲️ Prep time: 20 mins
• 🍳 Cook time: 1 hour
• 🍽️ Servings: 8 servings

Ingredients

• 1 batch of two-potato hash
• 450g of medium-firm tofu
• 1 tsp canola oil
• 1 Tbsp of scrambled tofu seasoning
• 1 cup enchilada sauce
• 1 cup raw cashews
• 1/2 cup salsa
• 1/4 cup nutritional yeast
• 8 large tortillas
• cilantro, finely chopped

Directions

1. Prepare the two-potato hash following the recipe. When cooked, transfer them to a very large bowl and set aside.
2. In a blender, blend together the enchilada sauce, cashews, salsa, and nutritional yeast until smooth.
3. Heat the oil in a large skillet over medium heat. Add the tofu to the pan and sprinkle with scrambled tofu seasoning. Chop and stir the tofu and while it heats through. It will resemble scrambled eggs.
4. Add the blended sauce to the pan and heat until bubbling.
5. Remove the tofu mixture from the heat and add it to the potato mixture in the bowl. Fold to combine.
6. Divide the potato-tofu mixture evenly on the eight tortillas and roll into burritos.
7. Burritos can be eaten immediately or you can double-wrap them and freeze them. Frozen breakfast burritos take about three minutes to heat through in a microwave.