Sausage Breakfast Wrap
Serves 6
60 mins
Average
Ingredients:
Drizzle ofolive oil
1 packunMEAT sausage
6 cloves garlic, minced
1 mediumonion, chopped
Tofu egg:
1 cupsilken tofu
Sprinkle ofturmeric powder
Dash of garlic salt
1 to 2 tablespoonsalmond or oat milk
6 mediumflour tortilla wraps
1 cupcherry tomatoes, sliced
1 bag mixed lettuce or spinach
1 cupshredded vegan cheese
1.Heat olive oil in a pan. Add unMEAT Sausage and crumble with a cooking spoon. Cook until nicely browned. Add garlic and onion and continue cooking until aromatic. Set aside.
2.Make tofu egg by mashing silken tofu with a fork. Season with sprinkle of turmeric and garlic salt and moisten with a spoonful or two of almond milk. Mix well. Cook in a skillet four about 2 to 3 minutes until heated through. Set aside.
3.Take one tortilla wrap then cut a slit from the centre towards its edge. Add sausage, tofu egg, sliced tomatoes with lettuce and vegan cheese, arranging them in quadrants or four equal portions. Carefully fold into a flat cone, keeping all the filling intact. Toast in a skillet or a sandwich maker until nice and crisp on both sides.
4.Repeat steps using the rest of the ingredients. These breakfast wraps are best served warm.
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