Tofu Scramble Breakfast Burrito with Dee’s Vegan Sausages

8 Jan

Happy New Year! This first recipe of the year is all about simple, healthy ingredients. This delicious burrito is a fantastic way to kick off your morning or you could even have it as a guilt free evening snack – Eoin!

Makes 6 wraps

You will need:
1 packet of Dee’s Vegan Sausage’s
1 packet of GF Corn wraps
1 bag baby greens

For the Scramble –
400-500g soft tofu
1 tsp turmeric
1 garlic clove, chopped
Salt/pepper to taste
½ tsp smoked paprika
2 spring onions, chopped

For the Topping
Sliced avocado
Tomato sauce /brown sauce

Cook the Dee’s Vegan Sausage’s according to the instructions. I cooked mine in a frying pan. Once they are cooked, allow to cool and cut lengthwise in half.

Next get started on the scramble.

Place all the scramble ingredients in a blender or food processor, except for the spring onions. Blend until smooth.

Put the scramble mix in a non-stick pan and cook for 10-15 minutes on a low-medium heat just to remove the water and to give it the texture of cooked egg. Once it’s reached that stage turn up the heat and brown for 2-3 minutes on a med-high heat (see pic.)

Next, heat your wraps up in the oven for 1-2 minutes until soft and start layering as follows –
Salad leaves
Dee’s sausages
Ketchup/brown sauce

Then simply roll ‘em up and enjoy! Eoin.

Top Tips:
If you don’t have a blender you can use a potato masher or fork. It may be a littler chunkier but it will still taste great.

Roll up the excess and wrap in tinfoil and place in the fridge. Be sure to eat it within 2-3 days.

To reheat, simply place in a frying pan in the tin foil wrapper and over a medium heat turn every 1-2 minutes until hot. Great for breakfast or lunch.






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