Vegan Breakfast Burrito Crunchwrap (TikTok Tortilla Hack)
Field Roast breakfast sausage, spiced tofu scramble, roasted gold potatoes, sprouts, your favorite salsa, and a drizzle of maple syrup make for a delicious spin on the classic breakfast burrito, inspired by the viral TikTok tortilla trend!
I love a good breakfast burrito.
When sh*t hit the fan in March 2020 and I was stuck at home furloughed, I got into a serious breakfast burrito groove. I was eating breakfast burritos and smoothies on the daily — my secret was cooking in my cast iron pan and frying the potatoes in bacon grease.
I am vegan now of course, so I have done away with the bacon. But that doesn’t mean I’m not enjoying breakfast burritos anymore!
This recipe is inspired by a few elements merged into one idea. First and foremost, breakfast burritos are the ultimate American comfort food, and I am a recipe developer of American centered cuisine. Secondly, I tried Field Roast breakfast sausage with my good friend’s family over Christmas 2020, and I was impressed. Lastly, I was quite excited by the viral TikTok tortilla wrap trend — I couldn’t get this out before the trend lost momentum, but better late than never!
I would not call this a traditional breakfast burrito — the folded tortilla, sprouts, and combination of spicy, savory, AND sweet flavors makes it unique. I will eventually create a truer burrito that more closely mimics what I ate during quarantine and what I’ve enjoyed at post-race parties, but for this time, I decided to have a bit more fun with it. I love delighting my palate with new flavor profiles, and hope you will agree!
This recipe makes several servings, but if you don’t want to eat six to eight breakfast burritos, the ingredients can be deliciously repurposed. In fact, I created an excellent impromptu lunch with my leftover tofu scramble and potatoes, and it just may inspire a future recipe (wink).
If you make this recipe, I would love a rating and comment — I so appreciate your feedback!
Vegan Breakfast Burrito Crunchwrap
Equipment
- Large baking sheet
- 10 to 12 inch fry pan
- Small fry pan
Ingredients
For the roasted potatoes
- 2 large yukon gold potatoes (about 3 cups)
- 1 tbsp extra-virgin olive oil
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp dried thyme
- ¼ tsp kosher salt
For the tofu scramble
- ½ white onion diced
- 4-5 rings jalapeño from jar* diced
- 4 sun dried tomatoes diced (about 2 Tbsp)
- 16 oz silken tofu
- ¼ cup rolled oats
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground ginger
- ½ tsp turmeric
- 1 tbsp miso paste
- ½ tsp black bean sauce
- ½ tsp coconut aminos
- ½ tsp chili garlic sauce
- 1 tsp extra-virgin olive oil
For the burritos
- 6 whole wheat tortillas
- 9.3 oz package Field Roast apple & maple plant-based breakfast sausage
- A few handfuls sprouts of choice
- Salsa to taste
- Maple syrup to taste
Instructions
- Preheat oven to 400°F. Dice the potatoes finely and place on a baking sheet, lined with parchment paper to prevent sticking. Drizzle olive oil over potatoes, add spices, and mix well with hands. Bake for 50 minutes.
- While potatoes bake, prepare ingredients for tofu scramble. I would recommend placing the spice blend (cumin – turmeric) in one ramekin and the seasoning blend (miso – olive oil) in another ramekin before starting the cooking process.
- Preheat a 10 or 12 inch fry pan on medium. Once hot, add a little olive oil. Once olive oil reaches a thin, water-like consistency, add the onion, jalapeño, and sun dried tomato, and cook until onion browns on some edges.
- Add the tofu and break up into small pieces, mixing well. Allow half of the liquid to evaporate, stirring occasionally – 5 minutes or so.
- Add the rolled oats, spices, and seasoning blend, cook one or two minutes more until all liquid is absorbed, removing the pan from the heat and transfer scramble to a bowl before it begins to stick to the pan.
- Pan fry the Field Roast sausage according to the package instructions. Remove from heat once browned and slice in half lengthwise. Meanwhile, toast both sides of a tortilla in the fry pan from the tofu scramble.
- Pinpoint the center of the tortilla with a knife, and slice down from the center to one edge of the tortilla (creating a radius cut, in essence). Conceptualizing the tortilla as having four quadrants, place 4 sausage halves cut-side down in the bottom left quadrant (directly left of the cut you made). Above the sausage, spread some of the tofu scramble. To the right of the scramble, place some roasted potatoes. Below the potatoes, place a handful of sprouts. Drizzle salsa and maple syrup to your liking over the whole open face.
- Starting with the sausage quadrant, fold the tortilla up, to the right, and then down. You should now have a triangle shaped layered burrito. Fry the burrito on each side in a little oil for a couple minutes per side, and enjoy!
This was really, really yummy!! There were lots of interesting flavors and textures that made it complex and delicious. I didn’t use black bean paste in the tofu scramble so if you omit that it is still tasty!