Saute garlic and onions in a little olive oil.
- whole wheat tortillas
- firm tofu, crumbled
- curry powder, turmeric, paprika, cayenne, parsley, cumin
- fresh crushed garlic
- chopped onion
- spaghetti squash salad
- nutritional yeast (the yellow flaky kind)
Add crumbled tofu, tamari and spices.
Saute until lightly browned.
Add spaghetti squash salad (see directions below).
Saute until fully incorporated into tofu mixture and warmed thoroughly.
Warm tortilla(s) in a fry pan for several seconds.
Spoon the scrambled tofu/squash mixture in a line down the center
of the tortilla.
Sprinkle with nutritional yeast.
Add salsa, or you can serve it on the top.
Roll it up like a burrito.
Spaghetti squash salad:
I got this idea from someone on the recipe board.
Add your choice of steamed or fresh veggies (I like small, steamed
brocolli florets, raw carrot gratings, chopped fresh mushroom, chopped
fresh tomato, and pumpkin seeds) to cooked spaghetti squash (removed
from the shell, of course).
If you want to use it as a salad, top with your favorite salad dressing.
If you want to use it in the breakfast burrito, omit the dressing
unless you think it would be tasty as part of the burrito.
I use green goddess dressing and it's good in the burrito.
Serves: as many as you want
could be long or short, depending on what you have in the refrigerator