vegan breakfast burritos

This was my husband’s first tofu dish…. the perfect introduction to tofu, in my opinion- since tofu has scrambled egg texture. I didn’t even want to tell him that it was tofu- he was one of those people that had a stigma attached to tofu. First of all, he didn’t know exactly what tofu was, I’m pretty sure he assumed it was some weird white blob of hippy food that tastes like grass, especially with the curled up lip and raised eyebrow when I said “it’s tofu.”

Anyway… I never got a final shot of the plated breakfast. Two reasons: we ate on paper plates, ant those are pretty tacky in food shots- especially if they are very generic and plain. Second reason: He got seconds. And ate the rest of the tray.

Now, I have to make them again and get some food porn shots for y’all.

For our fast, we are supposed to not have any white flour/rice, etc. But, I had a ton of “regular” tortillas on hand, and (I’m sure you’re with me on this) I DID NOT WANT TO GO BACK OUT.

Call me a hermit, recluse, lazy…. I loathe having to go “back out” once I’m “done” with my errands.

Now: tofu. It’s easier than eggs. And no slime.

You start out by crumbling your tofu into a hot skillet, that has a bit of oil in it.

Then, you add your seasonings- a dab of tumeric gives it that yellow color, and the tofu takes on any seasoning you add.

I topped it with a vegan cheese, that claimed to “melt well” note: it didn’t 🙁 So I topped them with the next best thing after that: SALSA! Yummmmmmmm.