Bursting Breakfast Burrito - Vegan Recipe Club

Ingredients

• Scrambled tofu
• 1 clove garlic, finely chopped
• 150g/6 oz firm tofu, drained and patted dry (or firm silken tofu) – chopped up or gently broken up into bite-sized pieces
• 1 tsp tahini
• 1 tbsp soy sauce (use tamari if gluten-free)
• 1-2 tbsp nutritional yeast flakes
• ½ tsp turmeric
• Pinch of black salt (Kala Namak) or use regular salt
• Pinch of black pepper
• Pinch of smoked paprika (optional)
• Splash of unsweetened plant milk (optional)
• Handful of fresh spinach (optional)
• Handful of cherry tomatoes, halved (optional)
• Filling
• 4 frozen hash browns
• 1 ripe avocado, sliced
• Good handful of vegan cheese, grated (optional – we like Cathedral City Plant Based)
• Ketchup, barbecue sauce, brown sauce, vegan mayonnaise or sriracha (optional)
• Wrap
• 2 x large vegan tortilla wraps (use gluten-free if needed)
• Additional/alternative filling ideas: baked beans, fresh herbs, fried mushrooms, fried potatoes, tempeh bacon or marinated tempeh pieces, vegan bacon, vegan lardons, vegan sausages