Ingredients (use vegan versions):

• 2 medium potatoes, diced small
• 1 small onion, diced small
• 7 oz. (1/2 cube) regular firm tofu
• 1/2 tube “Gimme Lean” vegan sausage
• turmeric
• cumin
• tabasco
• other spices
• 2 – 4 flour tortillas (depending on size)
• vegan sour cream
• salsa

Directions:

Heat ~1 tablespoon olive oil in a large
skillet. Throw in potatoes when skillet
is very hot, saute on med-high, stirring
frequently, until translucent (about 5
minutes). Add desired spices, I used sage,
thyme, and rosemary. Cook 1 minute more,
stirring often. Add onion, reduce heat
to medium, and saute ~2 minutes more. Reduce
heat to low and crumble tofu onto
potato-onion mixture. Add a dash of
turmeric, cumin, and tabasco on top of
tofu. Stir everything together and
increase heat to medium. Cook ~2 minutes.

Push everything to one side of skillet.
Crumble vegan sausage onto empty side
of skillet, making sure to crumble into
small pieces. Cook sausage for ~1 minute,
then mix everything together. Cook,
stirring frequently, for ~2 more minutes.
Microwave tortillas for 30 seconds, then add
mixture into tortillas.

Add vegan sour
cream (I used “Tofutti” brand), and
salsa. Fold like a burrito and enjoy!
Very delicious and healthy too!

Serves: 2

Preparation time: 20

Tags: Breakfast, Pie, Salsa, Vegan