Pan-fried veggie sausage, caramelized onion and tofu scrambled eggs served in a charred tortilla wrap spread with ketchup and mustard! Garnish with fresh tomato slices or red and green grapes!

Makes 4 cups filling or 8, 1/2 cup servings for 8, 6 inch flour tortillas

2 T. olive oil

1 lg. sweet onion, diced into 1/2 inch squares

14 oz. pkg. Gimme Lean Sausage by LightLife, thawed

1 T. additional olive oil

12.3 oz. pkg. extra firm Silken Tofu by Mori-Nu

1/2 t. salt

1/2 t. turmeric

1/2 t. dry mustard

a little freshly ground black pepper

a light sprinkling of paprika

2 t. light-colored vinegar (I used rice vinegar)

8, 6 inch flour tortillas

ketchup and mustard

In large skillet, over medium heat, melt olive oil. Add onion, stir, then saute till partially wilted and a little brown-tinged around the edges.

Add veggie sausage by pinching off pieces into the skillet. Cut with edge of stirring spoon into smaller pieces, then let cook till browned on most sides – about 5 minutes – stirring occasionally.

Now, mash veggie sausage with potato masher to crumble into even smaller pieces – not mealy though. Cook 5 minutes longer till charred in spots and veggie sausage dries a little, scraping some char up from bottom of skillet as you stir.

Drizzle 1 T. additional olive oil over contents of skillet.

Add tofu by breaking apart with fingers as you drop it into the skillet – into large scrambled egg-size pieces. Don’t stir yet.

On top of the tofu in the skillet add salt, turmeric, dry mustard, black pepper, paprika and vinegar. Reduce heat to low. Slowly stir, lift and flip, till tofu is evenly dispersed and evenly colored yellow from the turmeric. Turn heat off till ready to reheat and serve.

To serve: Place each tortilla either on the electric coil of a hot heating element, or hold over open flame of a gas stove to char on one or both sides, depending on your preference.

Spread a thin layer of ketchup evenly over each tortilla, then top evenly with a little mustard.

Spoon about 1/2 cup sausage/egg mixture onto center of each tortilla. Place on counter, fold over edge closest to you, wrapping contents under the fold.

Bring the left side of the tortilla up over toward the right, like you’re wrapping a package (about 1/3 of the way over), then roll the tortilla forward. Seal the loose edge along the burrito with a little ketchup/mustard as ‘glue’. Now the right side of the tortilla is open (that’s the top), and the bottom is closed – making it easier to eat.

But you do it any way you want. Roll it with both ends open. Or, fold forward, tucking ingredients, then wrap both sides toward the middle and roll forward, so you have a closed on all sides square. Or, position as a taco. If going the soft taco route, then to keep the soft sides from flopping open, you can moisten the insides of the top edges with whatever sauce you’re using and squeeze them together, so they stand up nicely.

Notes:  On a day when you have more time to prepare breakfast, this makes a great breakfast brunch. However, it works just as well for a light supper.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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