Veg Boot Camp Day One: Breakfast
Santa Fe Breakfast Burrito
I expanded this recipe a bit from the original, adding garlic, onion, and a number of spices. I also chose to make a big batch so that I can just pop it into a tortilla and have insta-breakfast the next few days! Quick, easy, and tasty!
1 16-ounce container firm tofu, pressed and drained
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried cilantro
1/4 teaspoon cayenne pepper
fresh ground black pepper and sea salt to taste
2 cloves garlic, chopped
1/2 cup chopped yellow onion
1 tablespoon olive oil
1 cup canned black beans, rinsed and drained
1 4-ounce can mild diced green chilies (excess liquid drained if necessary)
4 8-inch whole-grain or sprouted grain tortillas
1 large ripe avocado, sliced
Step One: Place pressed tofu into a medium bowl. Use a fork to crumble into small pieces. Add all spices and mix well.
Step Two: Heat oil in a large pan over medium heat. Add garlic and onion and sauté, stirring occasionally, until lightly golden, about 7 minutes. Add tofu and allow to cook and additional 10 minutes, stirring occasionally. Mix in beans and chilies and allow to cook until beans are heated through.
Step Three: Place tofu mixture into warmed tortilla (yields a little over 1/2 cup for each burrito). Top mixture with avocado slices (3-4 slices per burrito), wrap, and serve.
Source: Slightly expanded from “Santa Fe Breakfast Burrito,” Vegetarian Times “28 Day Veg Boot Camp Mix ‘n’ Match Meals: Week 1,” June 2011. View the recipe on VegetarianTimes.com.