Tofu Breakfast Burrito Serves 6 This dish makes a hearty Sunday breakfast. Any vegetables can be substituted for the ones listed. If you don't have leftover baked potatoes, use fresh potatoes and sauté 10 minutes.

Prep Time: 10 minutes
Cooking Time: 15 minutes

1/2 medium onion, chopped

2 cloves garlic, minced

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 pound firm tofu, crumbled

1 teaspoon turmeric

1 tablespoon tamari or shoyu

2 to 3 small baked potatoes, cubed

1/4 cup chopped cilantro

6 whole wheat tortillas

Bottled salsa

1. Heat oil in a 10-inch skillet over medium heat. Add onions and garlic and sauté. Add peppers, cumin and coriander and continue sautéing until vegetables are soft.

2. Crumble tofu into skillet with vegetables and stir. Sprinkle in turmeric and mix. Add chopped potatoes, tamari and cilantro and stir.

3. To assemble burritos: Place 1/3 cup of the filling mixture in a whole wheat tortilla, roll up and top with salsa. Serve warm.

For babies 10 months and older, reserve extra tofu, cut fresh tofu into cubes and serve.