Bell Pepper Breakfast Burrito

Serves 6

1 tablespoon non hydrogenated margarine
3/4 cup bell pepper, diced
1 cup mushrooms, diced
18 ounces firm tofu, drained, pressed and diced
1 teaspoon garlic powder
1/8 teaspoons black pepper
1 1/2 teaspoons turmeric
3/4 teaspoons salt
1 teaspoon olive oil
2 teaspoons agave syrup*
1 teaspoon liquid smoke*
1 tablespoon apple cider vinegar
1 cup spinach, chopped
1/4 cup pepper jack cheese
or
1/4 cup dairy free pepper jack cheese
6 large flour tortillas
*Found at health food stores or the health food or spice section of some grocery stores.

Preheat an oven to 300 degrees.

Place the margarine in a sauté pan over medium-high heat. Add the bell pepper, mushrooms and tofu. Season with the garlic powder, pepper, turmeric, salt, olive oil, agave syrup, liquid smoke and apple cider vinegar, stirring with a wooden spoon to ensure seasonings are evenly distributed. Cook, stirring, for 5 minutes, or until the tofu has reached desired consistency.

Run the tortillas under water and place in the oven for about 3 minutes, or until the tortillas are soft and warm.

Fold the spinach and pepper jack into the tofu mushroom bell pepper mixture. Take off the heat.


Plate the warmed tortillas and spoon 6 portions of the tofu mushroom bell pepper mixture into the tortillas. Fold like a burrito and enjoy.