Vegan Breakfast Burrito

A good breakfast burrito is packed full of flavor and easily freezable, and this vegan breakfast burrito does not disappoint.It is so great for busy mornings.

The homemade sauce for the tofu is so creamy and flavorful that you don’t even need condiments.You can dip it in salsa if you want, but I just eat mine plain!Even my husband who dips about everything in sour cream or salsa ate these vegan burritos as is!

INGREDIENTS

• 1 batch of Simple Vegan Breakfast Hash (see instructions)
• 14 oz extra firm tofu
• 8 oz enchilada sauce
• 1 cup roasted salted cashews
• 1/2 cup medium spicy chunky salsa
• 1/4 cup nutritional yeast
• Juice of 1 lime
• 1/2 teaspoon sea salt
• 8 large whole wheat tortillas
• chopped cilantro

DIRECTIONS

1. Make one batch of simple vegan breakfast hash according to instructions
2. In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth
3. Drain tofu and pat dry
4. Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture
5. Heat tofu to medium high and add the the sauce from the blender, lime juice, and salt
6. Cook tofu for 10 - 15 minutes, or until tofu starts to become a little less soft
7. Assemble burritos using the tofu, chopped cilantro, and then a scoop of hash
8. Serve immediately or freeze (see post for instructions)

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