Breakfast burritos filled with tofu egg, vegan sausage, and veggies that can be eaten fresh or frozen and easily reheated.
Fry your “eggs” in the skillet over medium heat for about 5-7 minutes until they are heated through and are the desired texture. (They will become less wet as you cook them).
Add 1/2 cup water, 1 tbsp cooking oil, 1 tsp soy sauce, 1 tbsp maple syrup, 1 tsp poultry seasoning, 1/4 onion powder, 1/4 tsp salt, and a small dash of cayenne pepper, to a small saucepan.
Add 1 1/4 cups of broken up pieces of Butler soy curls, (or TVP) stir well, and cook on low until all the liquid has been absorbed.
Wash your mushrooms by rubbing them gently under running water until all the soil is off of them.
Prepare salsa, sliced avocado, green chiles, spinach, vegan cheese, cilantro, or anything else that you like in breakfast burritos and put them near your assembly area.