Veggie Breakfast Burrito

Ready, set, burrito!

No one wants to wait for breakfast, so this dish is welcome for its satisfying flavors and textures, as well as being fast to prepare.

The breakfast burrito - another versatile dish (like the frittata and the stir fry) for using up leftovers. Scour your fridge and assemble likely filling candidates on the counter - leave no leftover behind!

And I used orange tomatoes and orange tortillas to honor Halloween.

Leftover rice and veggies on hand (or a few handfuls baby spinach leaves)

4 oz Sriracha baked tofu (I used Trader Joe’s), cubed

4 eggs, beaten

4 6-inch tortilla wraps

1/2 cup grated Monterrey Jack cheese

Sriracha sauce to taste

12-15 grape tomatoes, sliced, for garnish

parsley for garnish

sour cream to taste

Brown the tofu in a dash of canola oil in a non-stick skillet.

Add eggs to tofu and cooked scrambled lightly.

Remove eggs from heat.

Reheat the leftover rice and veggies in a microwave. If you have none, and have baby spinach leaves, sprinkle them with water and wilt in the microwave or in a non-stick skillet.

Lay a tortilla wrap on each of 4 plates. Top with some of the veggie mix and then a quarter pf the eggs and tofu. Sprinkle a quarter of the cheese on top and season with Sriracha or other favorite hot sauce to taste.

Wrap tortilla into a burrito and microwave for about 30 seconds.

Top with sliced tomatoes and garnish with parsley and a dollop of sour cream.

Makes 4 burritos.

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