In our home, we have lots of food rituals. This one we just call “Saturday Morning Burritos,” and they are a relaxing reward for my younger son, Evan, after a busy week. Though excellent as a weekend breakfast or brunch, these are also a nice option for a quick lunch or dinner. The products I like to use for these are Nasoya firm tofu, Rudi’s organic white spelt tortillas, Vegan Gourmet nacho cheese, and Muir Glen organic salsa (medium, usually cilantro-garlic). Even though Evan has had these burritos every Saturday for at least three years, he considers this meal a great gift each time I make it.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Drain the tofu and cut into 1/2-inch slices. Blot well between layers of paper towels.
Step 2
Heat the margarine in a medium skillet. Add the tofu and mash with a potato masher or large fork.
Step 3
Stir in the salsa and curry powder to taste, then cook over medium heat for 3 to 4 minutes, until heated through. Turn up the heat and cook a little longer if there is excess liquid that needs to evaporate.
Step 4
Divide the scrambled tofu mixture among the tortillas, placing it in the center of each in a kind of oblong shape, and leaving room at each end. Sprinkle some cheese over the tofu (3 to 4 tablespoons for each tortilla).
Step 5
Microwave each burrito for 30 to 40 seconds, or until the cheese is melted. Fold two ends over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve at once.
menu suggestions
Step 6
See the suggestions for the previous recipe, Tofu Rancheros (page 58), which work just as well with this dish.
nutrition information
Step 7
Calories: 314
Step 8
Total Fat: 16g
Step 9
Protein: 11g
Step 10
Carbohydrates: 34g
Step 11
Fiber: 3g
Step 12
Sodium: 840mg
