Cook the crumbled tofu or vegan egg over medium heat. When almost done, add the bacon and mix in. Put into a bowl and set aside.
If you want the cabbage wilted a little, add to the pan and saute with broth or oil until just wilted. You can also use it cold, but this is a good option too.
Warm the tortillas by wrapping them in a damp paper towel and heating in the microwave for 30-45 seconds. Keep heating in 15 second increments to get them soft and pliable.
Fill with ingredients of choice, we used ¼ cup of the egg mixture, potatoes and beans. Then topped with all the fixings.
Fold in the sides, then bring the bottom over the top of the ingredients and tuck around them tight as you roll the burrito closed.
Place seam side down on a heated pan over medium low and grill for about 3-5 minutes until the edge is sealed. This helps make eating the burrito easier so it doesn’t fall apart, and also gives some great texture.
If making my portobello bacon recipe make the whole thing.
You can half the breakfast potato recipe or make it all and serve some as a side.
You can adapt these to be whatever you prefer with the toppings and main ingredients.
Nutrition facts are for the base ingredients only. They use the tofu as a base.
Tips to prep ahead:
Make fillings and store in fridge to use whenever.
Baby/toddler food idea:
Serve as a bowl for babies (cut up potatoes into small pieces) and toddlers. Or for toddlers make into small thin long burritos.