Breakfast Burrito Vg Recipe
Scrambled vegan eggs, vegan cheese, vegan sausage, onion, green pepper wrapped in a flour tortilla. Served with house-made guacamole & ranchero sauce. Served with your choice of potatoes.
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Ingredients
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Breakfast Burrito
Guacamole
Ranchero Sauce
Potatoes (optional)
Method
Breakfast Burrito
- 1
Prepare the Vegan Eggs
Drain and crumble the firm tofu into a bowl. Add turmeric powder and black salt, mixing them well to achieve a scrambled texture and color.
- 2
- 3
Combine Ingredients
Add the crumbled tofu to the skillet with the cooked vegetables. Stir in the vegan cheese and vegan sausage (pre-cooked), mixing until everything is heated through and the cheese has melted, about 3-4 minutes.
- 4
Assemble the Burrito
Warm the flour tortillas in another skillet or microwave. Spoon the tofu mixture onto the center of each tortilla, then fold the sides over and roll tightly. Place seam side down on a plate.
Guacamole
- 5
Prepare the Guacamole
In a medium bowl, mash the ripe avocados with a fork. Stir in lime juice, chopped cilantro, salt, and diced tomato until well combined.
Ranchero Sauce
- 6
Make the Ranchero Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add diced onion, minced garlic, and minced jalapeño, cooking until softened, about 5 minutes. Stir in canned diced tomatoes, cumin, and salt. Simmer for 10 minutes to combine flavors.
Potatoes (optional)
- 7
Cook the Potatoes
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced potatoes and season with salt. Cook until golden and crispy, about 15-20 minutes, stirring occasionally.
