MEXICAN BREAKFAST BURRITO
1 lb. firm silken tofu, drained and crumbled with fingers to look like feta cheese. See the above photo.
1/4 cup nutritional yeast
1 1/2 tsp. Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. turmeric
1 tsp. adobo seasoning (I got mine at www.penzeys.com)
1 red jalapeno, diced, seeds and ribs removed
1 small zucchini, diced
8 crimini mushrooms, sliced
2 celery stalks, diced
1 small onion, diced
2 garlic cloves, minced
1 bunch cilantro, finely chopped
Preheat oven to 400 degrees. Grease a shallow pan. I used one of my cast iron skillets for better heat conduction.
Crumble the tofu into a large bowl. Stir in the nutritional yeast along with all of the seasonings. Add salt and pepper to taste. Mix well so everything combines. Let it sit while you pre-cook the vegetables.
Cook the vegetables in a small skillet, about 5 minutes or just long enough to take the hard bite out of them. I cooked all of mine together, but if you prefer, you can cook each one separately. Add the vegetables to the tofu/spice bowl. Stir together till everything is mixed.
Put the tofu mixture into the greased or sprayed skillet and pat down firmly so there is good contact with the bottom of the pan. Bake uncovered about 25 minutes or until the top is firm and slightly brown. Let it sit a few minutes while you prepare the tortillas.
Warm 6 flour tortillas in the oven, microwave, or stove top. Spoon a generous portion of the scramble mixture down the center of each tortilla. Pour 1 Tbs. of red salsa over the top and sprinkle generously with chopped cilantro. Roll the tortilla into a burrito shape and serve immediately.
Makes 6
I served red rice as a side and baked apples for dessert. We were all too full to move, but our tummies were doing a happy dance.
1/4 cup nutritional yeast
1 1/2 tsp. Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. turmeric
1 tsp. adobo seasoning (I got mine at www.penzeys.com)
1 red jalapeno, diced, seeds and ribs removed
1 small zucchini, diced
8 crimini mushrooms, sliced
2 celery stalks, diced
1 small onion, diced
2 garlic cloves, minced
1 bunch cilantro, finely chopped
Preheat oven to 400 degrees. Grease a shallow pan. I used one of my cast iron skillets for better heat conduction.
Crumble the tofu into a large bowl. Stir in the nutritional yeast along with all of the seasonings. Add salt and pepper to taste. Mix well so everything combines. Let it sit while you pre-cook the vegetables.
Cook the vegetables in a small skillet, about 5 minutes or just long enough to take the hard bite out of them. I cooked all of mine together, but if you prefer, you can cook each one separately. Add the vegetables to the tofu/spice bowl. Stir together till everything is mixed.
Put the tofu mixture into the greased or sprayed skillet and pat down firmly so there is good contact with the bottom of the pan. Bake uncovered about 25 minutes or until the top is firm and slightly brown. Let it sit a few minutes while you prepare the tortillas.
Warm 6 flour tortillas in the oven, microwave, or stove top. Spoon a generous portion of the scramble mixture down the center of each tortilla. Pour 1 Tbs. of red salsa over the top and sprinkle generously with chopped cilantro. Roll the tortilla into a burrito shape and serve immediately.
Makes 6
I served red rice as a side and baked apples for dessert. We were all too full to move, but our tummies were doing a happy dance.
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| These burritos will set your feet 'a-dancin'..... |
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