Breakfast Burrito

• knife
• frying pan
• wooden spoon
• clean kitchen towel

• 1-2 T olive oil
• ½ c onion, chopped
• ½ pound tofu
• 1 small tomato (preferably Roma), chopped
• 1-2 T fresh herbs (thyme, rosemary…), minced
• 2 T soy sauce
• ¼ t turmeric or curry powder (optional, to color the tofu)
• ¼ c chopped walnuts or pecans
• 2-3 T grated cheese (optional)
• 2 corn or flour tortillas

Wrap the tofu in the kitchen towel and squeeze out excess water, then chop, mash, or purée.

Add tofu to onions. Cook for 2 minutes; add tomato, soy sauce, and herbs; and heat until warm. Stir in walnuts and optional cheese and remove from stove.

Place half of the mixture in a line in the center of each tortilla, leaving 1 inch at either end of the line. Fold each end up to the filling, then fold in one side. Roll. Voilà your breakfast burritos!

The tofu filling is also great as a scrambled egg replacement – if you don’t have any tortillas, you can just serve the filling with some veggie sausages for a delicious, high-protein breakfast.