I like burritos for breakfast, and this is a super simple recipe with pretty outstanding results. The key is to use a good vegan “chorizo” like Soyrizo or Field Roast Mexican Chipotle Sausage. The rest is easy. Serve with some fresh avocado and salsa and you’ll have a tasty breakfast ready in no time.
1 Tbsp Olive oil
1/2 onion, chopped
1 red bell pepper, chopped
1/2 package (2 links) Field Roast Mexican Chipotle Sausage, crumbled
1 lb package Nasoya Super Firm Sprouted Tofu (or your favorite very firm tofu), crumbled
1/2 cup cilantro, chopped
4 whole wheat tortillas
In a large skillet, sauté onion in olive oil over medium-high heat for 2-3 minutes. Add red pepper and Field Roast sausage and cook for another 2-3 minutes. Add tofu and continue cooking until heated through, about 5 minutes. Stir in fresh cilantro just before serving.
Add 1/4 of the tofu scramble to the middle of a tortilla and roll up. Repeat with remaining tortillas.
Serve with fresh avocado and salsa.
Servings: 4 burritos
Per serving: 449 calories (205 from fat), 22.7g total fat, 3.1g saturated fat, 0mg cholesterol, 605mg sodium, 39.4g total carbohydrate (10.8g dietary fiber, 7.8g sugar), 26.8g protein, 25% vitamin A, 76% vitamin C, 30% calcium, 25% Iron