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.

SCRAMBLED TOFU BREAKFAST BURRITO (VEGAN, GF)

YIELDS: 4 burritos IMPORTANT: This recipe uses a 1.5- to 2-quart slow cooker


INGREDIENTS:

1½ cups cooked or 1 15-oz can black beans,

 rinsed and drained

7 oz tofu, crumbled (no need to press)

2 Tbsp sautéed diced onions (you can use raw

 onions, but the onion flavor won’t meld in as well)

2 Tbsp green pepper, minced

¾ cup water

½ tsp ground turmeric

¼ tsp ground cumin

¼ tsp chili powder

¼ tsp smoked paprika

 salt and pepper, to taste

4 whole-wheat burrito-sized tortillas

 (use gluten-free if desired)

THE NIGHT BEFORE: STEP 1: Add black beans through smoked paprika and cook on low for 7 to 9 hours. IN THE MORNING: STEP 1: Taste and add salt and pepper if necessary. STEP 2: If your tortillas are stiff, put them one at a time over the mixture in the slow cooker and steam them into submission. Spoon ¼ of the mixture onto the tortillas. Add any extras you’d like, roll up and serve.

OPTIONAL EXTRAS: salsa, vegan sour cream, Cashew Cream