Thursday, April 5, 2012

Hoff's Breakfast Burrito

Hoff's Breakfast Burrito
Yields: 6 burritos
meat-free, dairy-free, egg-free, oil-free

  • 6 Soft Tortillas
  • 10 oz Firm Tofu (crumbled)
  • 1 cup Mushrooms (diced)
  • 1 Red Pepper (diced)
  • 1/2 Onion (diced)
  • 1 tbsp Mustard
  • 1 tbsp Liquid Smoke
  • 1 tsp Cumin
  • Sea Salt
  • Salsa (optional)

  1. Saute Mushrooms until softened
  2. Add Red Pepper & Onions until soft & browned
  3. Add Tofu & Seasonings
  4. Cook until warmed through
  5. Assemble burritos, adding salsa

My2Cents: Sauteing the mushrooms before anything else hits the pan, brings out a unique flavor that doesn't happen if you add to or cook along with the red peppers & onions - I found this out by pure accident.  The mustard gives the tofu a yellowish tint, giving the allusion of scrambled eggs.  It also gives a nice tangy taste!  Before I went vegan, I used to add mustard to scrambled eggs - delicious, must be the German in me!

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