Try this healthier (egg-free) version for a delicious and satisfying breakfast.
| Servings |
3/4 cup filling with 1 tortilla
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 195 | 0mg | 1g | 25g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
14.1 | Water saved (gallons) [animal consumption only] |
 |
37.6 | Manure (pounds) not deposited into the environment |
 |
17.1 | Grains / feed (pounds) not consumed by animals |
 |
92.2 | Methane (gallons) not created by animals |
 |
1,128 | CO2 (pounds) not released into the atmosphere |
 |
.035 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
Ingredients
- 10 oz tofu (firm water-packed) (drained and crumbled)
- 6 flour tortillas (wheat)
- 1 tsp olive oil
- 1 C mushrooms (crimini) (chopped)
- 1 bell pepper (red) (chopped)
- 2/3 C yellow onions (chopped)
- 1 garlic clove (minced)
- 1 potato (cubed)
- 8 oz sausage patties (meatless) (crumbled)
- 1/4 tsp basil (dried)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp cumin
- 1/8 tsp turmeric
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan over medium heat, saute the mushrooms, bell pepper, onion, and garlic in the olive oil until tender, about 15 minutes.
- Add the potatoes, sausage and spices; add the crumbled tofu and cook over medium low heat until well combined and heated through.
- Spoon about 3/4 cup of the tofu mixture into a warm tortilla.
Recipe Notes
Top with our vegan cheesy sauce, cheese, tomatoes, salsa or other garnishes.
You can also use frozen hashbrowns in place of the fresh potato.
Cover and store for up to four days in the refrigerator.
© Mainly Vegan LLC