All Day Breakfast Burrito (high-protein)

Scrambled tofu

• 1 clove garlic, finely chopped
• 150g/6 oz firm tofu, drained and patted dry or firm silken tofu – chopped up or gently broken up into bite-sized pieces
• 1 tsp tahini
• 1 tbsp soy sauce (use tamari if gluten-free)
• 2 tbsp nutritional yeast flakes
• ½ tsp turmeric
• Pinch of black salt (Kala Namak) or use regular salt
• Pinch of black pepper
• Pinch of smoked paprika (optional)
• Splash of unsweetened plant milk (optional)
• Handful of fresh spinach (optional)
• Handful of cherry tomatoes, halved (optional)

Filling

• 4 vegan sausages, cooked according to the instructions on the packet (we like THIS Isn’t Pork Sausages – use gluten-free vegan sausages or tempeh pieces if needed)
• 1 x 400g/14 oz tin baked beans
• 1 ripe avocado, sliced
• Good handful of vegan cheese, grated (optional – we like Cathedral City Plant-Based – leave out this ingredient if you’re reducing fat)
• Ketchup, barbecue sauce, brown sauce, vegan mayonnaise, sriracha (optional)

Wrap

• 2 x large wholemeal vegan tortilla wraps (use gluten-free if needed)

Additional/alternative filling ideas: fresh herbs, fried mushrooms, hash browns, hummus, tempeh bacon or marinated tempeh pieces, vegan bacon, vegan lardons, fried potatoes

Scrambled tofu

• 1½ clove garlic, finely chopped
• 225g/9 oz firm tofu, drained and patted dry or firm silken tofu – chopped up or gently broken up into bite-sized pieces
• 1½ tsp tahini
• 1½ tbsp soy sauce (use tamari if gluten-free)
• 3 tbsp nutritional yeast flakes
• ¾ tsp turmeric
• Large of black salt (Kala Namak) or use regular salt
• Large pinch of black pepper
• Large pinch of smoked paprika (optional)
• Splash of unsweetened plant milk (optional)
• Good handful of fresh spinach (optional)
• Good handful of cherry tomatoes, halved (optional)

Filling

• 6 vegan sausages, cooked according to the instructions on the packet (we like THIS Isn’t Pork Sausages – use gluten-free vegan sausages or tempeh pieces if needed)
• 1½ x 400g/14 oz tin baked beans
• 1½ ripe avocado, sliced
• Good handful of vegan cheese, grated (optional – we like Cathedral City Plant-Based – leave out this ingredient if you’re reducing fat)
• Ketchup, barbecue sauce, brown sauce, vegan mayonnaise, sriracha (optional)

Wrap

• 3 x large wholemeal vegan tortilla wrap (use gluten-free if needed)

Additional/alternative filling ideas: fresh herbs, fried mushrooms, hash browns, hummus, tempeh bacon or marinated tempeh pieces, vegan bacon, vegan lardons, fried potatoes

Scrambled tofu

• 2 cloves garlic, finely chopped
• 300g/12 oz firm tofu, drained and patted dry or firm silken tofu – chopped up or gently broken up into bite-sized pieces
• 2 tsp tahini
• 2 tbsp soy sauce (use tamari if gluten-free)
• 4 tbsp nutritional yeast flakes
• 1 tsp turmeric
• Large of black salt (Kala Namak) or use regular salt
• Large pinch of black pepper
• Large pinch of smoked paprika (optional)
• Splash of unsweetened plant milk (optional)
• Large handful of fresh spinach (optional)
• Large handful of cherry tomatoes, halved (optional)

Filling

• 8 vegan sausages, cooked according to the instructions on the packet (we like THIS Isn’t Pork Sausages – use gluten-free vegan sausages or tempeh pieces if needed)
• 2 x 400g/14 oz tin baked beans
• 2 ripe avocados, sliced
• Large handful of vegan cheese, grated (optional – we like Cathedral City Plant-Based – leave out this ingredient if you’re reducing fat)
• Ketchup, barbecue sauce, brown sauce, vegan mayonnaise, sriracha (optional)

Wrap

• 4 x large wholemeal vegan tortilla wraps (use gluten-free if needed)

Additional/alternative filling ideas: fresh herbs, fried mushrooms, hash browns, hummus, tempeh bacon or marinated tempeh pieces, vegan bacon, vegan lardons, fried potatoes