This hearty breakfast tastes superb with fresh avocado and hot salsa, plus a dollop of vegan or regular sour cream. You can substitute any vegetables—mushrooms, spinach, even potatoes—for the ones listed.
Recipe Ingredient Details:
1 tablespoon olive oil
1 medium-large onion, chopped
2 cloves garlic, minced
1 large red bell pepper, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 pound firm organic tofu, well drained and pressed to remove excess water
1 teaspoon ground turmeric
1 cup cooked brown rice
1 tablespoon tamari or soy sauce
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained and smashed or puréed
6 whole-wheat tortillas
Fresh avocado, salsa, and sour cream, for garnish
Heat oil in a 10-inch skillet over medium heat. Add onion and garlic and sauté until fragrant, 3–5 minutes. Add bell pepper, cumin, and coriander; continue sautéing until vegetables are soft, 5–10 minutes.
Crumble tofu into skillet and stir. Sprinkle with turmeric and mix. Add cooked rice, tamari, and cilantro; stir. Taste and adjust seasoning with salt and pepper.
To assemble burritos: Spread puréed black beans down the middle of each tortilla; top with tofu filling, roll up, and serve warm, topped with garnishes.
Recipe Additional Notes:
PER SERVING: 345 cal, 7g fat (2g mono, 3g poly, 1g sat), 0mg chol, 18g protein, 48g carb, 10g fiber, 649mg sodium
Fri, 2014-01-31 18:07