I have to say I am not much of a breakfast person. I really do prefer something simple like toast with hummus. BUT these burritos are a game changer.I really love them because you could easily meal prep a bunch of them and keep them in the freezer. Then you wake up and have delicious burritos waiting to be eaten in the morning. You can really put anything you want in there but I have to say this combo is pretty epic.
If you want a video on how to do this then CLICK RIGHT HERE.
2 cups spinach
1/4 onion, chopped
4 oz hashbrowns
1/4 cup vegan cheese
2 vegan sausage, chopped [field roast]
5-6 oz extra firm tofu
1 tbsp nutritional yeast, paprika, garlic powder
1/2 tsp cayenne [depending how spicy you like it]
1-2 tsp salt
Start by making your hashbrowns in a non stick pan on low heat. You don’t need oil to make crispy hashbrowns, just patience. While that cooks press your tofu by wrapping it in paper towels and place something heavy on it for a few mins. In another pan with a little bit of water or oil sauté the onions. Once the onions are translucent, crumble in tofu and add in beans. Cook that for 10-15 mins and add in your seasonings. After the tofu looks golden and a little crispy, you can add in the vegan sausage and spinach. Once the spinach is wilted you can take the pan off the heat. Now you can make your burrito by placing a bit of vegan cheese down, then the burrito mixture, some hashbrowns and a little more cheese on top. Wrap it up, throw it back in the pan to make the tortilla crispy. You can eat it plain, dip it in hot sauce, vegan sour cream or guacamole.
This recipe will make 2 burritos. You will have extra filling left over, so you can make more burritos or eat it plain.