Smashed Sausage Breakfast Tacos

Ingredients

• 6 soft taco tortilla wraps 
• 6 veggie sausages (e.g. Linda McCartney’s Red Onion and Rosemary Sausages) 
• 1 ripe avocado, sliced 
• 3-4 mushrooms, sliced and pan fried 
• 1 large tomato, finely diced 
• scrambled tofu 
• pink pickled onions 
• fresh coriander 

Method

Defrost the veggie sausages and prepare the taco toppings.  

Cut each sausage into three pieces. Press the pieces onto a mini tortilla wrap with a fork or wet hands, flattening the sausage until it nearly reach the edges. Use one sausage (cut into three pieces) for each mini tortilla. 

Pre-heat a non-stick pan and brush with a little oil. Place the tacos down into the pan sausage side down and press down using a spatula so the sausages caramelise and the wraps crisp up nicely. Flip the wraps after 3-4 minutes and brown the other sides.  

Remove the cooked tacos from the pan, load up with the toppings and enjoy!