Longganisa Breakfast Tortilla
Serves 3
60 mins
Average
Ingredients:
1 pack, 180gunMEAT Longganisa
1 tbsp vegetable oil
1 pcmedium tomato, deseeded diced
¼ pc, smallgreen bell pepper, sliced thinly
5-10 pcsfresh basil leaves, hand torn
¼ cupshredded unCHEESE
3 pcssmall-medium tortilla wrap
1 tbsp vegan butter / olive oil
2 blocksfirm tofu
¼ tspturmeric
¼ tspgarlic powder
1-2 tbspvegan mayonnaise
To taste salt and pepper
How To:
1.Make the vegan scrambled egg by sauteing the tofu in hot butter or olive oil. Add the turmeric, garlic powder, salt and pepper. Mash and toast the tofu in the oil. Once fully mixed (tofu turns yellow), take off heat, add the mayonnaise, toss and set aside. *for softer vegan eggs, you may use silken or soft tofu
2.Toast the tortilla wraps on a hot pan to make them pliable.
3.In hot oil, toast the unMEAT Longganisa pieces until browned/heated thru. Set aside.
4.At the bottom of the toasted tortilla, place the unMEAT Longganisa then layer with 2-3 tbsp of scrambled egg, basil leaves, green bell peppers and tomatoes. Fold the sides over and roll until the end. Seal with a toothpick or a piece of parchment paper.
5.Serve warm.
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