1 package Field Roast Mexican chipotle sausages (or any other vegan sausage)
1/4 cup nutritional yeast (I use waaay more than this, usually!)
1/2 cup vegan cheese (DAIYA, duh!)
some olive oil, to taste
2-3 cloves garlic, chopped
1 package flour tortillas
2 tsp. cumin
1 tsp. paprika
1/2 tsp. turmeric
1 tsp. salt
First thing first, let's grab those red potatoes. Clean them and chop them up into small cubes and grab a baking sheet.
Use some spray oil or some olive oil and grease the pan a little.
Put all of your cubed potatoes on the pan and sprinkle some salt and pepper on them.
Bake them at 350 degrees for 20 minutes.
Add the rosemary to your potatoes and throw them back in the oven for another 20-30 minutes, or until soft and brown.
While they're cooking, heat your olive oil in skillet and add about half an onion. Sauté the onions for 3 minutes, until softened.
Add your mushrooms, sauté 5 minutes more.
Add garlic, sauté 2 minutes more.
Add spice blend and mix it up for 15 seconds or so.
Add 1/4 cup water and scraping bottom to get all the garlic and spices.
Crumble in tofu and mix well.
Let cook for about 10-15 minutes and then add nutritional yeast and mix it up. Don't be afraid to put some water in to get it to not stick to the pan.
Sprinkle vegan cheese on your scramble and fold the tofu over to get it all melty.
Remove the potatoes from the oven.
By this time, the tofu should be done, so chop up one or two of those sausages and sauté them in a separate pan using olive oil. Brown them and you're done! For extra yumminess, heat up your tortilla while the sausages are finishing.
Throw all of your ingredients into a tortilla and EAT! I promise, the wait is worth it.