BREAKFAST BURRITO INCLUDING TOFU SCRAMBLE

Ingredients:

• 1 block firm tofu, drained and crumbled

• 1 tablespoon olive oil

• 1 small onion, diced

• 1 bell pepper, diced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon turmeric

• 1/2 teaspoon paprika

• Salt and pepper, to taste

• 1 cup diced potatoes

• 2 tablespoons water

• 4 whole wheat or corn tortillas

• 1 cup diced tomatoes

• 1 cup diced lettuce

• 1/2 cup diced avocado

• 1/2 cup chopped fresh cilantro

• 1/4 cup vegan sour cream (optional)

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and bell pepper and sauté until they are soft and fragrant, about 5 minutes.

2. Add the crumbled tofu, cumin, chili powder, turmeric, paprika, salt, and pepper to the pan. Cook, stirring occasionally, until the tofu is heated through and lightly browned, about 5-7 minutes.

3. In a separate pan, heat the potatoes and water over medium heat. Cook, stirring occasionally, until the potatoes are tender, about 10-15 minutes.

4. To assemble the burritos, place a tortilla on a plate and spoon the tofu scramble, potatoes, tomatoes, lettuce, avocado, cilantro, and vegan sour cream (if using) onto the center of the tortilla. Roll the tortilla up tightly to enclose the filling. Repeat with the remaining tortillas.

5. Serve the burritos immediately, or wrap them in foil or plastic wrap and refrigerate until ready to eat.

Optional additions:

• Add some chopped fresh herbs, such as basil or parsley, to the tofu scramble for added flavor.

• Experiment with different vegetables, such as grated carrots, chopped bell peppers, or sliced mushrooms, in the tofu scramble.

• Try using different types of potatoes, such as sweet potatoes or yams, in the burritos.

• Add some heat to the burritos with a sprinkle of diced jalapeno peppers or a drizzle of hot sauce.

• Serve the burritos with a side of beans or a simple salad for a complete and satisfying meal. Enjoy!