Taco Tuesday....Kinda - FOOD PHOTO SNAP

in appics •  last month  (edited)

Happy Tuesday! Wow, last night was a crazy one where I work. The power went out at a bunch of the local restaurants so we got slammed since ours was still on. Lol, yeah it was a slaughter.

Anyway, I realize that I haven’t done a taco Tuesday in a while. I guess they sort of fell off the radar a little bit between working a lot, family stuff, keeping up with blogging, and just the general busyness of life. I’ve just had other recipes on my list that were higher priority, you know? I’m sure you can understand because that seems to be the case for everyone these days. Apparently the future’s not slowing down.

Mexican food is a really big favorite for everyone in the gang and I haven’t made burritos in a long time so I thought it was about time. These are really quick and easy to make too. Also, I know burritos aren't exactly tacos but we're just gonna go with it, okay? I mean, they're close enough.

--Scrambled Tofu Breakfast Burritos (Vegan)--
You're basic breakfast burrito just got an upgrade! These are a great quick meal with minimal dishes.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 - 6 servings

Scrambled Tofu:
15 ounces extra firm tofu
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon turmeric powder
3 Tablespoons vegetable broth
1/2 tablespoon coconut oil optional
sea salt+black pepper to taste
4-6 large flour tortillas
1 1/4 cups shredded non-dairy "cheese" optional
1 cup tomato salsa plus more for serving
1/2 cup red bell peppers, seeded and diced
1 cup non-dairy plain yogurt
1-2 medium ripe avocados, pitted and sliced
1 1/2 cups baby spinach or lettuce
fresh cilantro optional

Scrambled Tofu:
Drain the tofu and do your best to press out the excess liquid. Heat a medium nonstick skillet over medium-high heat. Add the coconut oil (if using) and stir to melt. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
Remove from heat and season with sea salt and pepper as desired.
When you're ready to make the burritos preheat oven to 375 degrees F (190 C). Fill each burrito with the scramble, yogurt, cheese, avocado, salsa, peppers, and spinach or lettuce. (Feel free to adapt this to your taste). Wrap them up tightly and wrap in foil, then put them in the oven to heat for 10-20 minutes until as hot as you'd like (I'm the type that likes my food really hot so just adjust this to your preference or if you like things more lukewarm just serve them immediately and skip the oven.)


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Gotta love tacos on a Tuesday!

But these are more like burritos...

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I am actually dribbling here🤤🤤 😃

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😃 you need to make translations of your posts to spanishe 😋 to share whit more people😊

Or they translate it is what I do with whole texts.

What is in the newspaper? Corn?

Hi, @gringalicious!

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