Photo: Sarah Ottino
Have you ever tried including sweet potato in your breakfast bowl or burrito? If not, I’d recommend trying this recipe! The sweet potato compliments the avocado and tofu scramble really well, and adds that extra “something” that your standard burrito might be missing.
1/3 block firm or extra firm tofu (about 5oz)
2 pinches of Kala Namak (aka: black salt); add more to taste
1/4 tsp turmeric (for color)
Black pepper to taste
1/3 sweet potato, diced
1/4 white onion, diced
2 tsp garlic powder
2 vegan breakfast sausage patties, cooked and diced
2 slices vegan cheese (American or cheddar)
Sriracha or hot sauce (optional)
Flour tortillas (2 - medium size)
Start off by making the sweet potato hash. This takes the longest, so you want to get it going right away.
Heat the diced sweet potato and onion in a frying pan over medium heat.
Add garlic powder and combine.
Add a splash of water and cover. Cook until water evaporates.
Remove lid and continue to cook until the sweet potato is soft (5+ min).
Meanwhile, cook your tofu scramble in a separate pan (or you can wait until the sweet potato is done, set it aside and use that same pan).
Do not press your tofu first, the excess water is needed for this recipe.
Add the tofu to your frying pan over medium heat, and begin breaking it up with your spatula.
Add the black salt, turmeric, and black pepper. Gently combine.
Cook, stirring occasionally, until tofu is heated through (about 3-5 min).
Meanwhile, cook your vegan sausage according to the instructions on the package. Roughly chop and set aside.
Once the sweet potato hash, tofu scramble, and sausage is all done cooking, begin to assemble your burritos.
You can warm the tortillas in the oven or in a dry frying pan if you'd like.
Lay down the cheese, then sweet potato, tofu, sausage, 2 slices of avocado, and hot sauce.
Carefully roll into a burrito.
Serve with a side of any leftover filling ingredients.