Breakfast Burrito | Breakfast

This recipe has the best mix of seasonings, hash browns, and vegetables, all

wrapped up in a burrito for the perfect breakfast.

Ingredients

1½ cups frozen hash browns

½ onion, diced

3–4 cloves garlic, minced

1 small poblano pepper, seeded and diced small

½ cup diced red bell pepper

¼ cup low-sodium vegetable stock, for sautéing

¼ teaspoon turmeric powder

1 teaspoon onion powder

1 teaspoon garlic powder

2 tablespoons nutritional yeast flakes

¼ teaspoon black pepper

¼ teaspoon sea salt

2 tablespoons vegan bacon bits

2 tablespoons low-sodium soy sauce

One 14-ounce block extra-firm tofu, drained and crumbled

6 whole wheat tortillas

⅓ cup Daiya Mozzarella Style Shreds (optional)

Instructions

1. Preheat oven to 350°F.

Line a baking sheet with parchment paper and set aside.

2. Place the frozen hash browns on the prepared baking sheet and place in the

oven. Bake for 10–15 minutes, until tender and warm but not crispy. Remove

hash browns from the oven, keeping the oven heated, and line the baking sheet

with new parchment paper.

3. In a skillet over medium-high heat, sauté the onion, garlic, poblano pepper,

and bell pepper in vegetable stock until tender.

4. Mix in the dry seasonings and bacon bits until well combined. Stir in the soy

sauce and crumbled tofu. Continue cooking for an additional 5 minutes over low

heat.

5. In each tortilla, add ½ cup of tofu scramble filling, ¼ cup of cooked hash

browns, and a small sprinkle of vegan cheese, if using.

6. Roll the tortilla into a closed burrito, place on the prepared baking sheet seamside

down, and bake in the oven for 15 minutes.

7. Serve hot.