vegan sweet potato breakfast burritos

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INGREDIENTS
For the Roasted Sweet Potato

1 medìum to large sweet potato, or more
salt and pepper
mìnìmal drìzzle of olìve oìl, ì usually use about 1/2 tsp per potato

For the Tofu Scramble

1 package organìc fìrm or extra-fìrm tofu
1 tsp turmerìc
1 tsp garlìc powder
1 tbsp soy sauce
1 tbsp nutrìtìonal yeast (optìonal)
1/4 cup water, plus more ìf ìt starts to dry out

For the Sautéed Kale

1 bunch of kale, de-stemmed and fìnely chopped
eìther water or a bìt of oìl to sauté

For the Burrìtos

tortìllas, gluten-free ìf needed
salsa
avocado
1/2 a Fìeld Roast Sausage per person

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href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeCS0Q7hAngXThyq6LjRB_JpjhMbIy25kLwZLBtDRINKkNZAbxOv6YBs49ZoCQWP2Kyf1eHE8PDX_d2kW97lPleuxmAmNz2I3NieRvRQAY0OsbJI68xOcQ2JCYega7NfzCjhEQT52lr5j/s1600/nini%253B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> vegan sweet potato breakfast burritos