This morning, I posted something on Facebook about how I wish I lived in magical land where vegan burritos fell from the sky. A Facebook friend replied "I think that magical land is called Portland." While I imagine he's exactly right about vegan burrito rain in Portland, I'm nowhere near Oregon ... and that might as well be a magical faraway land too.
But this Vegan Breakfast Burrito did land on my plate this morning, albeit because I placed it there (though I prefer to think it was magically delivered to me by breakfast fairies!):
It'd been ages since I'd eaten a breakfast burrito, and I'd forgotten what a great idea they are. All your breakfast food groups wrapped up into one easy-to-eat, whole wheat package.
Crunky's Magical Breakfast Burrito
1 batch "Cheeze Eggs" (my tofu scramble recipe here)
4 slices of Gimme Lean vegan sausage
1 medium baking potato, cubed
4 whole wheat burrito-sized tortilla wraps (I used Cedar's Mountain Bread)
1/4 cup Daiya Cheddar Shreds (or any other vegan cheese)
1/4 cup salsa
Prepare tofu scramble according to directions listed here. Set aside.
While the scramble cooks, fry the sausage slices in a skillet sprayed with non-stick cooking spray. Fry for about 4 minutes on each side or until brown. Set aside.
Meanwhile, steam the potato cubes in a steamer basket for about 15 minutes or until very tender. Season to taste (I seasoned mine with J&D's Bacon Salt).
Heat one burrito wrap in the microwave for about 20 seconds to make it easier to fold. In the center, fill with 1/4 batch of the tofu scramble. Tear up one sausage patty into small pieces and place atop the tofu. Measure 1/4 cup of potatoes and place those on top of the scramble and sausage. Top with Daiya and salsa.
Fold, wrapping the two ends in first and then rolling up. I like to put my rolled-up burrito back into the microwave for about 25 seconds to help melt the Daiya.
Repeat with the other three burrito wraps. Note: I've been making one of these each morning since Monday.