Hooray for scrambled tofu, and hooray for burritos. This is packed with fresh veggies, and topped with some really old chipotle hot sauce I dug out of the back of my fridge. It also features those nummy breakfast sausages I made last night.
Scrambled Tofu Breakfast Burritos
1 tbsp. canola oil
1 14 oz. package firm or extra firm tofu, drained and crumbled
1/2 cup red onion, diced
2 cloves garlic, crushed and chopped
5 small white mushrooms, sliced thin
1/4 cup sun-dried tomatoes
1 small carrot, grated
1 small zucchini, grated
1/2 cup seitan breakfast sausage (see post below), diced 1/2 inch or so
1/4 cup nutritional yeast flakes
1/2 tsp. Spike all-purpose seasoning
1 tsp. ground black pepper
1 tsp. thyme
1/2 tsp. cumin powder
1 tsp. sage
1 tsp. turmeric
1/4 cup water
Hot sauce or salsa
1. In a frying pan, saute onions, mushrooms, and garlic in oil over medium high heat for 4 or 5 minutes, stirring often, until the garlic just starts to brown.
2. Add all remaining ingredients, bring to a simmer over medium heat, and cover. Keep on low heat for about ten minutes, stirring occasionally.
3. While the tofu mixture is cooking, heat your tortillas on low until they are nice and pliable - this just takes a minute or two. Build your burritos, top with some hot sauce, and enjoy.