1 lb firm silken tofu
1 tbsp cultured nut butter
1/4 tsp garlic powder
1/4 tsp turmeric
1/4 tsp cumin
1 tsp salt
2 tsp mustard
1 package tofu sweet Italian sausage
1 package plant-based shredded cheese
6-8 whole grain tortillas
Cut the sausage into bit sized chunks and brown over medium heat.
Drain and press the tofu. Mash with a potato masher, leaving some chunks (the consistency of scrambled eggs). Stir in mustard, salt, cumin, turmeric, and garlic powder. Melt nut butter in a skillet and cook tofu crumbles for 5-7 minutes over medium heat.
Place tofu, sausage, and cheese in a wrap. Roll and brown on both sides over medium heat.
We love Tofuky sweet Italian sausage, Go Veggie plant-based cheese Mexican cheese shreds, and Miyoko’s cultured butter. Your favorites would work just as well.
This was an impromptu breakfast for lunch idea after having tofu “egg” salad sandwiches. We used to eat breakfast burritos all the time before changing our diet, so we thought this would be a great substitute… and it was! So good that my husband was sending them home with the kids!