1. 1 (12 ounce) package extra-firm tofu
2. 1 cup water
3. 1 cube vegetable bouillon (such as Edward & Sons Not Chick’n Bouillon Cubes®)
4. 1 tablespoon ground turmeric
5. 1 teaspoon liquid amino acid (such as Bragg®)
6. 1 teaspoon onion powder
7. 1/2 teaspoon red pepper flakes (optional)
8. 1/2 teaspoon garlic powder
9. 1/2 teaspoon ground black pepper
10. 1/2 teaspoon ground ginger
11. 1/2 teaspoon dried sage
12. 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
13. 7 ounces ground vegan sausage (such as Gimme Lean®)
14. cooking spray
15. 6 (9 inch) tortillas whole wheat tortillas
16. 1 (8 ounce) package shredded mozzarella-style vegan cheese (optional)
Prep:20 Minutes, Cook:44 Minutes, Ready In:1 Hours 24 Minutes
1. place tofu onto a plate and region every other plate on top. set a 3- to five-pound weight on pinnacle. press tofu for 20 to half-hour; drain and discard the accrued liquid.
2. combine water and bouillon cube in a huge microwave-secure bowl. warmth inside the microwave on excessive till water is hot and dice is dissolved, approximately 2 mins.
3. stir turmeric, liquid amino acid, onion powder, purple pepper flakes, garlic powder, floor black pepper, floor ginger, and sage into the recent bouillon. disintegrate tofu into the bowl and stir lightly.
4. preheat oven to 425 levels f (220 ranges c). arrange potato nuggets on a baking sheet in a unmarried layer.
5. bake inside the preheated oven till crisp, 28 to 32 minutes.
6. heat a skillet over medium warmness. flatten floor vegan sausage onto a plate the use of a rubber spatula sprayed with cooking spray to save you sticking. slide sausage into the hot skillet; prepare dinner till browned on the bottom, 4 to five mins. turn and preserve cooking, breaking sausage into smaller chunks, till fully browned. transfer to a plate.
7. upload tofu scramble combination to the new skillet. prepare dinner till liquid has been absorbed, about 5 mins.
8. region a tortilla on a microwave-safe plate. sprinkle 2 tablespoons of mozzarella-style vegan cheese on top and warmth within the microwave till melted, about 10 seconds. place 6 cooked potato nuggets in 2 rows down the middle of the tortilla. add 2 tablespoons of cooked vegan sausage and 1/4 cup of the tofu scramble.
9. fold one side of the tortilla in to cowl the rows of potato nuggets. fold in 2 shorter aspects, then roll the rest of the tortilla over to finish the burrito. repeat with remaining tortillas, vegan cheese, potato nuggets, vegan sausage, and tofu scramble.