Scrambled tofu & black bean burrito

A hearty breakfast option that also works well as a light lunch. I used chili flakes to give a little heat but if you like it hot, just add slices of the real thing.

Adapted from Skinny Bitch in the Kitch:-
Bitchin' Breakfast Burrito
Serves 1

Ingredients:-
- 100g firm tofu, crumbled
- 1 garlic clove, finely chopped
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon soy or tamari sauce
- 1/4 teaspoon turmeric
- pinch of sea salt
- pinch of pepper
- 1 tablespoon rapeseed oil
- 1 vegan sausage, chopped or crumbled
- 2 or 3 baby new potatoes, chopped
- handful of black beans (or pinto)
- 1 wholemeal tortilla
- Ketchup or other condiment (optional)

How to:-
1. Boil the baby new potatoes until tender (around 15 mins). Chop and set aside.
2. In a bowl, combine the tofu, garlic, yeast flakes, soy sauce, turmeric, salt and pepper. Set aside.
3. In a frying pan, cook the vegan sausage according to pack. Once cooked, chop/crumble into the tofu mixture bowl.
4. Heat the oil in the frying pan and heat the potatoes and beans. Add in the tofu mixture and stir occasionally for 3-4 minutes or until most of the liquid has evaporated.
5. Place the tortilla over the pan to warm it and then place on a plate and add your condiment is using.
6. Carefully transfer the food onto the tortilla, keeping everything in the middle.
7. Wrap around and fold the bottom to envelope everything.
8. Serve whilst hot.


Notes: This would be great with some vegan cheese, salsa, peppers, chilies, mushrooms, tomatoes..the list is endless!

Potato Scramble

A hot and filling lunch which is ideal for these cold days. You can use whatever you like in this and vary different spices to create this simple meal.

Adapted from Skinny Bitch in the Kitch:-
Potato Scramble
Serves 1

- 3 or 4 new potatoes
- 100g firm or extra-firm tofu, diced
- pinch of sea salt
- pinch of pepper
- pinch of paprika
- 1/2 tablespoon rapeseed oil
- 1 vegan sausage, sliced
- 1/2 tablespoon soy sauce
- sprinkle of chili flakes
- handful of baby spinach leaves to serve (optional)

How to:-
1. Boil the potatoes until tender (around 15-20 minutes) and then slice/chop and set aside.
2. Cook the vegan sausage according to packet instructions and then slice and set aside.
3. In a bowl, combine the tofu, salt, pepper and paprika, and add the sausage and potatoes.
4. Melt the oil in a large saucepan over medium heat.
5. Add everything into the pan and cook for 10 minutes, stirring frequently.
6. Serve immediately on the bed of spinach leaves if using.


Notes: I used Cauldron tofu and Linda McCartney's vegetarian sausages (vegan friendly too). As mentioned above, you can make countless variations of this dish; add mushrooms, beans, cheese, garlic, tomatoes etc.