Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 2 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
Have you ever tried including sweet potato in your breakfast bowl or burrito? If not, I’d recommend trying this recipe! The sweet potato compliments the avocado and tofu scramble really well, and adds that extra “something” that your standard burrito might be missing.
Tofu Scramble:
1/3 block firm or extra firm tofu (about 5oz)
2 pinches of Kala Namak (aka: black salt); add more to taste
1/4 tsp turmeric (for color)
Black pepper to taste
Other Ingredients:
1/3 sweet potato, diced
1/4 white onion, diced
2 tsp garlic powder
2 vegan breakfast sausage patties, cooked and diced
2 slices vegan cheese (American or cheddar)
Avocado, sliced
Sriracha or hot sauce (optional)
Flour tortillas (2 - medium size)
Directions:
Start off by making the sweet potato hash. This takes the longest, so you want to get it going right away.
Heat the diced sweet potato and onion in a frying pan over medium heat.
Add garlic powder and combine.
Add a splash of water and cover. Cook until water evaporates.
Remove lid and continue to cook until the sweet potato is soft (5+ min).
Meanwhile, cook your tofu scramble in a separate pan (or you can wait until the sweet potato is done, set it aside and use that same pan). ○ Do not press your tofu first, the excess water is needed for this recipe.
Add the tofu to your frying pan over medium heat, and begin breaking it up with your spatula.
Add the black salt, turmeric, and black pepper. Gently combine.
Cook, stirring occasionally, until tofu is heated through (about 3-5 min).
Meanwhile, cook your vegan sausage according to the instructions on the package. Roughly chop and set aside.
Once the sweet potato hash, tofu scramble, and sausage is all done cooking, begin to assemble your burritos. ○ You can warm the tortillas in the oven or in a dry frying pan if you'd like.
Lay down the cheese, then sweet potato, tofu, sausage, 2 slices of avocado, and hot sauce.
Carefully roll into a burrito.
Serve with a side of any leftover filling ingredients.
Tips and Tricks:
Some additional filling options are: vegan bacon, vegan chorizo, seitan, regular potato, hash browns, pico de gallo, vegan sour cream, spinach, chives. You can also use nutritional yeast instead of vegan cheese (add 1 tbsp to your tofu scramble).
The Kala Namak definitely makes this recipe. This salt has a sulfur, "egg-like" flavor to it that really makes the tofu scramble taste like eggs. I tend to be a little heavy-handed with this salt, although keep in mind it has a very strong flavor so use it sparingly. Start off with a little bit, then add more until you get the right egg flavor.
You can use a vegan egg substitute instead, like Just Egg, if you don't want to make the tofu scramble.
Nutrition & Servings: (calculated by MyFitnessPal)
Using Mission soft taco flour tortillas (140 calories each)
Servings: makes 2 burritos (nutrition below is for 1 burrito)
Calories: 397
Total Fat: 18.3g
Carbs: 41.1g
Protein: 19.7g
Using Mission carb balance fajita flour tortillas (45 calories each)
Servings: makes 2 burritos (nutrition below is for 1 burrito)
Calories: 302
Total Fat: 16.3g
Carbs: 29.1g
Protein: 19.7g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.
