| 12 | 25 | 582 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 2 potato | Yukon Gold potato (Medium size) |
| 1 block (12oz) | Tofu, regular, extra firm |
| 3 sausage link | Meatless, veggie, sausage (Small size) |
| 1 bunch | Spinach |
| 1/4 cup shredded | Dairy-free cheddar cheese shreds, Daiya |
| 1/2 avocado(s) | Avocado |
| 1 tbsp | Sour cream, vegan |
| 1 tsp | Sea Salt |
| 1 tsp | Turmeric, powder |
| 1 tsp | Black pepper |
| 1 tsp | Garlic powder |
| 1 tbsp | Extra virgin olive oil |
1. Start by cutting the potatoes into small pieces. Heat pan on medium heat with olive oil. Add potatoes and cook until soft and brown.
2. Open tofu blocks and pat dry with a paper towel. Use a fork and push down into the block to shred it apart. Cook in a separate pan on medium heat. Add turmeric, salt, pepper, and garlic powder. When the tofu is almost done, add the cheese and let it melt into the tofu.
3. Cut up the vegan sausage links and cook next to the potatoes.
4. When everything is finished cooking, mix everything together and add the spinach at the end so it doesn't wilt.
5. You can either eat this as a scramble or make a breakfast burrito with it.
6. If making a burrito, heat up the tortilla and add the scramble to the tortilla.
7. Top with avocado and sour cream.
8. Enjoy :)
Use the leftovers and make another burrito for lunch the next day. Wrap in foil and place in fridge overnight.
| Meat Alternative | 1.7 |
| Milk Alternative | 0.4 |
| Vegetables | 7.3 |
