Ingredients

The following ingredients have 4 Servings
  • 1 medium to large sweet potato, or more
  • salt and pepper
  • minimal drizzle of olive oil, I usually use about 1/2 tsp per potato
  • 1 package organic firm or extra-firm tofu
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tbsp soy sauce
  • 1 tbsp nutritional yeast (optional)
  • 1/4 cup water, plus more if it starts to dry out
  • 1 bunch of kale, de-stemmed and finely chopped
  • either water or a bit of oil to sauté
  • tortillas, gluten-free if needed
  • salsa
  • avocado
  • 1/2 a Field Roast Sausage per person

Instruction

  • Pre-heat the oven to 425 degrees. Dice the sweet potato and place it on a parchment paper or silicone mat-lined baking sheet. Drizzle with a little olive oil and roast until tender, approximately 30-40 minutes. Season with salt and pepper and any other desired spices.
  • Crumble the tofu into a pan then add the rest of the ingredients and cook until the water is gone.
  • Tear or chop the kale leaves away from the stems, finely chop then add to a pan and either saute in some water or olive oil until softened. Don’t overcook. You just want it slightly softened and a nice, dark green colour.
  • Add some roasted sweet potato, tofu scramble, kale, avocado and 1/2 a sliced vegan sausage to a tortilla and if desired salsa and/or vegan sour cream. Fold in two sides then roll it up to create a burrito. Either server immediately or wrap in foil and store in the fridge to be reheated later.