ALLERGENS: SOY
Bring a little heat to your morning with this Spicy Sausage and Tofu Breakfast Burrito!
It’s packed with protein, easy to make, and rich with flavor. The whole family will love it!
I’ve never been a big breakfast fan. If I eat anything before noon these days it’s likely going to be a banana with some sunbutter or overnight oats and fruit. But more often than not, I don’t eat a morning meal until the weekend. Then it’s game on.
Tofu scramble is a big staple in our house, mostly because it’s filled with protein and incredibly versatile. Some days I’ll throw garden vegetables in there; other times I’ll add some tempeh bacon or plant-based breakfast sausage. If I’m feeling extra spicy, I’ll make this Spicy Sausage and Tofu Breakfast Burrito.
What’s in there?
This recipe is very easy and only takes about fifteen minutes. It’s filled with—as the name suggests—delicious tofu and spicy sausage. For me that means chorizo, and the brand I really like is Field Roast. It’s a little messy when you take it out of the package, but the taste makes it well worth the greasy orange hands. Also in there is plant-based cheese. I usually use VioLife shreds or, more recently, Miyoko’s oat milk-based slices. Add some cumin and tumeric, tomatoes and avocado and you have the makings for this super flavorful breakfast.
This recipe is great for when you’re on the go and need something to take along. Just wrap it in some tin foil and head out the door. It’s also versatile; you can add things like hash browns or diced potatoes, some onions and peppers, or just about anything else. If the chorizo and tofu are in there as the base, pretty much everything else will work on top of it.
Tell Me What You Think
As always, I’d love to hear your thoughts on this Spicy Sausage and Tofu Breakfast Burrito if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Spicy Sausage and Tofu Breakfast Burrito
Ingredients
- 1 Tbsp. oil
- 2 chorizo links, sliced lengthwise and cut into quarters (I use Field Roast’s Mexican Chipotle Sausage)
- ¼ cup tomato diced
- 14 oz. tofu drained and cut into small cubes
- ½ tsp. cumin
- 1 tsp. turmeric
- 2 10-inch tortillas
- ½ cup vegan cheese
- 1 avocado, smashed with a fork
Instructions
- In a medium-size frying pan, heat oil and add sausage. Cook until sausage starts to brown, about 3 minutes.
- Add tomato and cook another 1 minutes. Set aside.
- Heat more oil and add tofu, breaking it up into a scramble with a fork. Sauté 2 minutes.
- Add cumin and turmeric and cook 3 more minutes.
- Microwave tortillas 20 seconds or until soft.
- Add half of sausage, tofu, cheese and avocado to tortilla. Wrap and serve.
Notes
Nutrition
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