This vegetarian breakfast burrito is made from lightly pan-fried tofu, tomatoes and topped off with soy cheese and avocado. I love making this for a leisurely weekend breakfast or brunch. It's a breakfast burrito that's not only low in fat and vegan, but it's also simple, quick and easy enough to make for just one.
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 block firm or extra-firm tofu, chopped into cubes
- 2 tbsp olive oil
- 1/2 tsp turmeric
- 1 tsp soy sauce
- 2 tomatoes, chopped
- salt and pepper to taste
- grated soy cheese, about 1/2 cup
- 1 avocado, sliced thin
- ketchup or hot sauce, to taste
- flour tortillas
Sautee the onion, garlic and tofu in olive oil for a few minutes, then add turmeric, soy sauce and tomatoes and cook for a few more minutes, until tofu is lightly golden brown and done cooking. Season generously with salt and pepper. Remove from heat. Assemble burritos by spooning about 1/4 cup tofu mixture on the flour tortilla. Sprinkle each burrito with a bit of soy cheese, then add avocado slices and ketchup or hot sauce to taste. Wrap tortillas to form burritos.