Tortillas & Tofu

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Tofu is one of my favorite vegan products.  While certain other fake meats can sometimes turn my tummy [see: seitan], tofu is always on my side AND loaded with health benefits. That's why I was pretty excited to whip up my first homemade tofu scramble.

Inspired by the Tofu Mexicali Scramble from Skinny Bitch: The Ultimate Everyday Cookbook, I skipped out on items like refried beans [not a big fan] and cumin [not on the shelf] to make a simpler, yet still tasty version of these breakfast burritos:

Ingredients: 1 package extra firm tofu, drained 1/4 cup salsa 2 tbs olive oil [substituted for grapeseed oil] 1/2 small onion, chopped 1 garlic clove, chopped 1 red bell pepper, chopped 1 orange bell pepper, chopped [substituted for green] 1/2 tsp salt Pinch of chili powder 4 whole wheat tortillas Fresh ground pepper, to taste

In a medium bowl, crumble the tofu and add the salsa. Set aside to marinate. In a large saute pan, heat the oil over medium-high heat add the garlic and cook about 30 seconds. Add the bell peppers & onion. Cook for an additional 3 to 4 minutes. Add the tofu mixture, chili powder, salt, & pepper and cook 5 minutes. Warm tortillas over stovetop flame for a few seconds [or use the oven or microwave as you wish]. Serve topped with tofu scrambled and salsa. Enjoy.