Breakfast Burritos Makes 3 large burritos

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Breakfast Burritos Makes 3 large burritos

 

What You Need:

 

2 potatoes, chopped into 1/2 inch dice

10 baby carrots, chopped into thirds (the kind that come in a bag

ready to eat) and/or 1 cup of frozen broccoli florets

1 medium onion, peeled and chopped

3 garlic cloves, minced or pressed

Mrs. Dash® salt-free, extra spicy seasoning blend

olive oil

1 1/2 blocks very fresh tofu

1/4 cup good quality Asian soy sauce or Bragg's Liquid Aminos

1 teaspoon toasted sesame oil with cayenne

1/3 cup fresh cilantro, chopped

salt and pepper to taste

1 medium tomato, chopped

3 large (13 inch) whole wheat tortillas

 

What You Do:

 

1. In a bowl, break the tofu into medium chunks or cubes and add

the soy sauce and sesame oil.

2. Stir carefully so the tofu does not break up. Let sit.

3. Boil the potatoes and carrots together in a small quantity of

water until tender (if using frozen broccoli add it in just as the

potatoes become tender). Drain.

4. Meanwhile, heat up some olive oil in a non-stick skillet and

sauté the onions and garlic with a teaspoon or so of Mrs. Dash® and

salt.

5. When the onions are translucent, add the drained potatoes and

carrots. Continue cooking, about five minutes adding more oil as

needed.

 

6. Drain the tofu (reserve the liquid) and add to the skillet.

Turn up the heat and let everything brown. I generally stop stirring

at this point, and just keep things flipping so it will get some nice

color. The tofu should stay in chunks and not become a beaten pulp.

When browned to your liking remove from heat. Stir back in the

strained soy sauce/sesame

oil liquid if desired.

7. Season with salt and pepper.

8. Lay a tortilla on a plate. Spoon some filling on top, add

tomatoes and cilantro and rollup. It's easiest to begin rolling by

tucking in the sides first and then rolling up.

9. Serve with hot sauce.