Its getting closer and closer to saying good bye to 2012. This year was filled with wonderful memories and some sad ones, but all and all it was a wonderful year that I don’t regret a minute of. I’m excited to see what 2013 holds.
I hope everyone that’s going to be partying it up will be responsible and not drink and drive! Get a taxi!! Have fun!
Onwards to the recipe! This is a delicious tofu breakfast burrito, filled with a spicy tofu scramble and added black beans for extra protein.
TOFU SCRAMBLE BREAKFAST BURRITO – 4 small burritos
- 4 small wholewheat tortillas
- 1 block extra firm tofu, mashed
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 cup baby spinach, chopped (optional)
- 1 can black beans, drained
- 4 tbsp fresh cilantro, minced
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp turmeric powder
- 2 jalapeno pepper, seeded and minced
- 1 tbsp sunflower oil
- salt and pepper to taste
- Avocado slices – optional
- Salsa – optional
- Hot sauce -optional
In a large skillet heat the oil till hot. Add the onion and green pepper and cook until translucent and fragrant. Lower heat and stir in the tofu and jalapeno. Next add the cilantro, cumin turmeric, black beans, salt and pepper. Mix well. Cook for 1 minutes. Stir in the baby spinach and let wilt. Remove from heat.
Lay your tortilla wrap flat. Place about a tbsp of salsa in a strip down the tortilla, scoop in the tofu scramble, place a couple of avocado strips over the tofu and add hot sauce. ( make sure not to over fill) Wrap up the burrito and enjoy!
If you’re not sure how to roll a burrito, I found this very helpful tutorial online! Be sure to check it out!