Sheet Pan Vegan Breakfast Burritos

Tofu Scramble: Crumble the tofu into the loaf pan, and add the nutritional yeast, garlic powder, onion powder, 1/4 teaspoon of salt, oil, and plant milk over top. Mix well, until all of the turmeric has dissolved and the scramble is light yellow.
- TexMex variation: Use 1/3 cup of your favorite salsa instead of plant milk
- Pesto variation: Add the dried basil and sun-dried tomatoes to the scramble as well

Breakfast Potatoes: Add the diced potatoes to a large bowl and toss with paprika or chili powder, onion powder, garlic powder, salt, and oil. Mix well and spread evenly across 2/3 of the baking sheet.

Add-Ins: Add the remaining ingredients to the other third of the baking sheet
- Classic: Spread the breakfast sausage across the baking sheet
- Spinach & Mushroom: Add the mushrooms to the bowl used for the potatoes and drizzle with oil; mix well and place on the baking sheet.
- TexMex: Add the bell pepper and jalapeños to the bowl used for the potatoes and drizzle with oil; mix well and place on the baking sheet

Bake: Place the baking sheet on the top rack of the oven and the tofu scramble in the middle rack. Bake for 15 minutes, then flip the potatoes and mix the tofu scramble. Return to the oven and bake for an additional 15-20 minutes, until the potatoes are crispy
- Cheese: If using, sprinkle shredded cheese over the tofu scramble and return to the oven for the second half of the bake time. Mix the melted cheese into the scramble before assembling the burritos
- For Classic & Mushroom variations: Remove the sausage and/or mushrooms from the baking sheet after the first 15 minutes of cooking so they do not overcook.

Warm the Tortillas: Lightly coat each tortilla with a spritz of water, stack them, and place on a baking sheet. Warm in the oven for the last 2-3 minutes of baking so they are easier to work with.

Assemble each burritos as follows; each recipe makes 4-6 burritos
- Classic: Tortilla + breakfast sausage + spinach + tofu scramble + potatoes + hot sauce (optional)
- Spinach & Mushroom: Tortilla + spinach + tofu scramble + mushrooms + potatoes
- TexMex: Tortilla + sliced avocado + tofu scramble + peppers + potatoes + hot sauce (optional)
- Pesto: Tortilla + 1 tbsp pesto + spinach + tofu scramble + potatoes

Serve: Enjoy the burritos immediately, or wrap in tin foil and store in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat burritos in the oven or toaster oven at 350F for 30-45 minutes if refrigerated, or 60-70 minutes if frozen.