A New Soul Kitchen Brunch: Loaded Breakfast Burrito

Instructions

1. Drain the tofu from the water and pat dry. In a medium skillet heat 1 tablespoon of non-dairy butter over medium-high heat.
2. Crumble tofu into the pan which will resemble eggs. Add onion powder, garlic powder, turmeric, nutritional yeast, and salt to taste and mix well.
3. Then add almond milk (1 tablespoon at a time) and bring to a boil.
4. Remove from heat and season with sea salt and pepper as desired. Set aside.

1. Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (not too soft), about 15 minutes.
2. Drain and allow to dry thoroughly, then cut into cubes.
3. In a separate skillet, heat avocado oil on medium heat and cook peppers and onions until they begin to brown, then add in vegan sausage.
4. Break the sausage up with a spoon, then add in potatoes and ketchup, and season with salt and pepper to taste.
5. Pan-fry the potatoes until golden brown and crisp, 10 to 15 minutes.
6. Turn off the heat and sprinkle with shredded cheese and cover allowing the cheese to slightly melt, about 5 minutes.

1. In the middle of a flour tortilla add some of the scrambled eggs followed by some of the potato/sausage mix.
2. Top with some fresh tomatoes, avocado, and a sprinkle of cilantro then tuck the sides in and roll up the tortilla.