Tofu Breakfast Burritos

This tasty burrito recipe makes the perfect centerpiece of a leisurely weekend brunch.  The warm, lazy weekends of summer are just beginning, so keep this speedy recipe in mind in the months to come.  Just add fresh fruit slices (such as mango), a savory side dish like creamed or wilted spinach, and a big chilled pitcher of orange juice, and you've got all the makings of a brunch to share with friends and family.

Ingredients:

• 1 teaspoon canola oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 12 ounces crumbled lite firm tofu
• 1/4 cup shredded Daiya cheddar
• 2 tablespoons minced fresh cilantro
• 1/8 teaspoon salt
• 4 (8-inch) flour tortillas
• 2 cups baby spinach leaves
• 1 cup bottled salsa

1. Heat the canola oil in a medium skillet over medium-high heat.  Add the chili powder and cumin, and cook for 10 seconds.  Add the tofu; cook for 1 and 1/2 minutes, stirring frequently.  Add the cheddar, cilantro, and salt.  Remove from heat.

2. Meanwhile, warm the tortillas according to package directions.  Arrange 1/2 cup spinach leaves over each tortilla.  Top each tortilla with about 1/4 cup tofu mixture, and roll up.  Serve the burritos with the salsa.  My favorite is the mild salsa from Amy's (which is certified vegan), but use any kind from mild to spicy.

Note: if you're feeding a large crowd, this recipe can double in a pinch - just use a large skillet instead of a medium one.

Nutrition Info:
4 servings (1 burrito, 1/4 cup salsa), Calories 209 

Tasting Notes:
Absolutely delicious.  So savory, with wonderful layers to each bite - the spice of the salsa on top, the soft warm tortilla, the savory tofu mixture and the crisp spinach leaves.  I considered for a moment that these might be even better with wilted spinach, but on second thought I like the fresh texture and taste that the fresh spinach provided.  The only tweak I would make is to increase the spices in the tofu mixture, and maybe some nutritional yeast, for a more "eggy" flavor, but these merit a 5 nonetheless.

Rating:
5