California Breakfast Burrito

1: Preheat the oven to 425°F.

2: In a large bowl, add the sliced tofu, maple syrup, soy sauce, cornstarch and 2 tbsp of Dairy Free Becel Plant Butter. Mix to combine and place on a baking sheet. Bake for 20 minutes, or until crispy.

3: In a bowl, toss the diced potatoes with paprika and 2 tbsp melted Dairy Free Becel Plant Butter and place on a baking sheet. Bake until golden brown and soft, around 20 minutes.

4: In a large non-stick pan, heat 2 tbsp Dairy Free Becel Plant Butter over medium heat. Once melted, add the vegan egg, cream and salt. Lower the heat to low and continue to cook, stirring constantly to prevent sticking. Set aside.

5: Warm the flour tortillas in the oven. Once warm, build your burrito with the egg, cheese, potatoes, crispy tofu bacon, salsa and 1/4 of the avocado in each burrito. Wrap tight and dig in!