The Breakfast Cruncwrap - AKA The Brunchwrap! Your favorite vegan breakfast items all wrapped up with melty cheese and pan fried to a golden, crispy perfection!
Ingredients
1 LB frozen hashbrown potatoes
5 TBS avocado oil, separated
1 TBS cajun seasoning, such as Slap Ya Mama
1½ LBS vegan sausage crumbles
1 - 16 oz container extra firm tofu, drained but not pressed
½ tsp pepper
¼ tsp ground turmeric
1 tsp black salt AKA Kala Namak *
4 extra large burrito-style flour tortillas *
Favorite vegan cheese shreds *
4 TBS vegan butter
Hot sauce, for serving
Maple syrup, for serving
Instructions
Cook the hash browns with 3 tablespoons avocado oil according to package directions on a non-stick skillet, seasoning with Slap Ya Mama. Transfer to a paper-towel lined plate.
In the same pan on medium high heat, add 1 tablespoon oil and vegan sausage, breaking it up into bite size pieces with the back of a wooden spoon, and cook until warmed through and slightly crisp at the edges, about 5-7 minutes. Place cooked sausage on a plate and set aside.
In the same pan used to cook hash browns and sausage, add last tablespoon of oil. On medium high heat, crumble the tofu into the pan with your hands. Season with pepper and turmeric. Cook until warmed through, about 5 minutes. Turn of the heat, and add black salt, tossing to combine.
Layer hash browns, sausage, tofu scramble, and vegan cheese into the center of your tortilla. Fold the edges of the tortilla inward, using one of your hands to keep each fold in place (it should make the shape similar to a hexagon).
In a large nonstick skillet on medium high heat, add 1 tablespoon of vegan butter (1 tablespoon per crunchwrap). Once the butter has melted, cook breakfast crunchwrap folded side down and until golden brown and crispy, about 2-3 minutes. Reduce heat to medium, flip, and cook the other side an additional 5-6 minutes. Repeat until you have 4 breakfast crunchwraps in total. Cut in half and serve with hot sauce and maple syrup. ENJOY!
Notes
* black salt is high in sulfur, which makes it extremely egg-tasting. This seasoning is optional, but I definitely recommend it if you want to level up your tofu scrambles. I buy it on Amazon. Black salt can also be found at many Indian specialty markets.
*If you plan on getting real crazy with your vegan crunchwrap and you want it super loaded, you can add a "tortilla filler" over the top of your crunchwrap before folding. This may require more tortillas!
* I love most vegan cheeses, but I find the brands that melt the best are Daiya Cutting Board Shreds (has to be CUTTING BOARD line), Violife shreds, and the brand from Whole Foods - 365 Cheese Alternative
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-breakfast-crunchwrap-aka-the-brunchwrap/