Part 4/7:
Begin by pulling apart oyster mushrooms into bite-sized pieces and marinating them in the same blend used for the mushroom bacon. On the side, peel and cut sweet potatoes, seasoning them with oil and your choice of spices before roasting alongside the marinated mushrooms at 400°F (200°C) for 20 minutes.
While the vegetables roast, press firm tofu to remove excess moisture, then crumble it into a pan. Prepare an 'egg sauce' mix to imitate the flavors of scrambled eggs and coat the tofu well, cooking it until browned and thoroughly infused with the seasonings.
Once everything is ready, assemble the burrito with layers of sweet potatoes, mushrooms, sautéed onions, and peppers over the tofu scramble. Wrap it tightly, and if desired, toast it in a pan for an extra crunch.