A few handfuls frozen tater tots (sweet potato or regular), cooked according to package directions*
2 large burrito-style tortillas (gf if desired)
1/2 avocado, mashed
A few spoonfuls of your favorite salsa(s) (we liked a corn salsa and a regular tomato-based salsa)
After you have your tofu scramble and your tater tots cooked, you can assemble your epic vegan breakfast burrito!
Heat your tortillas one-by-one in the microwave for 20-30 seconds. You just want it warm and pliable. You can also do this carefully over a gas stove if desired.
Place one tortilla on a plate and spread the middle with a bit of avocado, leaving a good bit of space on all sides. See the photo in the post for how much your tortilla should be filled.
Layer some tofu scramble, tots, salsa, hot sauce, and cilantro over the avocado, and roll to wrap (bottom first, then the sides, then roll the whole thing over the un-rolled side). Do the same with the other burrito, knowing you’ll have some tofu scramble leftover (it reheats well, so no harm done). Dive in!
* I actually like to bake my tots for even longer than the package says. A crispy element really goes a long, delicious way in these burritos, so I suggest to do the same. Just keep an eye on them so they don’t burn. I also like to hit them with a wee bit of salt when they’re done baking!