• Denai Moore

Brussel Sprout Sweet Potato Hash & Cheesy Tofu Scramble Breakfast Burritos




15 Brussel Sprouts, shredded

One Medium size sweet potato diced in cubes

1 Brown onion diced

1 Glove of Garlic

1 Tablespoon of Olive Oil to Fry

6 Medium Tortillas or 4 Large Tortillas

4-5 Tablespoons of water/vegetable broth

Hot Sauce of Choice

Salt & Pepper to taste


Hash Seasoning mix:

1 teaspoon garlic powder

1/2 chipotle flakes or chilli flakes

1 teaspoon coriander

1/2 teaspoon oregano


Cheesy Scramble:

Block of Silken Tofu

45g of Shredded Vegan Cheddar

1 teaspoon Turmeric

1/2 teaspoon Garlic Powder

1/4 teaspoon Black salt

1 tablespoon Nutritional Yeast

1/2 tablespoon Vegan butter

Salt & Pepper to taste

In a medium-large sized frying pan add the Olive oil and bring to a medium heat. Add the Sweet potatoes and fry for 3-4 minutes with a pinch of salt. It’s important to season at each step. Now add the onions and fry for another 3-4 minutes, till slightly softened. Add the seasoning mix and garlic. Allow to toast for 30 seconds - 1 minutes, then add 2 Tablespoons of water/broth. Cover with a lid and allow the sweet potatoes & onions to steam for a another 3-4 minutes, stirring 2 minutes in. Now add the sprouts, the last 3 tablespoons of water/broth, season with salt and pepper. Cover with the lid and cook for a further 5-6 minutes. Till the sweet potatoes are tender. Taste for seasoning if needed, then set aside in a bowl, or with the lid covered.

For the tofu, in another frying pan melt the vegan butter on a medium heat. Add the block of tofu and break it up in the pan. Fry to evaporate any extra water for 1 minute. Add the Seasoning and fry for 3-4 minutes. Add the vegan cheese on top and put a lid on it, allow to melt for a few minutes, then stir into the tofu.

Warm up tortillas in the pan you used to make the hash in. And set aside to start wrapping. Add the hash, tofu scramble, and hot sauce of your choice to the bottom half of the flour tortilla. Fold the bottom of the tortilla up and over the filling, like so, and pull the filling back toward the bottom third of the tortilla. Now make two folds on either side of the large fold. All the good stuff is contained nice and snug inside the fold. Roll it up! As you go, use the tips of your fingers to tuck and press the filling into a tight cylinder. Repeat until you’ve made the desired amount. Wrap in some foil to make it tighter, or you can place the burrito seal side down in a frying pan on a medium heat and allow to toast for 1-2 minutes on each side.

You can also add vegan creme fraiche/salsa or guacamole if you’d like!

Enjoy!

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