Tasty Tuesday!

Vegan Breakfast Burritos

     Breakfast, the best meal of the day. I have always loved breakfast for as long as I can remember. I think my love of breakfast can be attributed to it being the first meal of the day and the "anything goes" attitude of most breakfast menus. There is nothing better than going out for a large breakfast with a few friends on a Saturday morning. There is no better hangover cure than a giant, greasy breakfast platter with gallons of black coffee. In my less health conscious days I wouldn't hesitate to polish off an entire plate of runny eggs, hash browns, toast, and a country fried steak (breaded and deep fried steak, an "anything goes" breakfast item), but things have changed. I've given up fatty foods for a healthier diet but that doesn't mean my love of all things breakfast had to change as well.

     Even today I will make it a point to travel great distances in search of a terrific breakfast. I'll scour food blogs and ratings guides just to find a new place where I can gorge myself. I'll call up friends who live near and far and ask for their opinions on the best places to find breakfast. It really is an obsession.  But, I don't need help....I can stop anytime I want.....I'm fine....no big deal.

     So, this week, I give you breakfast burritos but not just any kind of breakfast burritos. Vegan breakfast burritos. I know, I know. I can almost sense the hatred radiating from across the interwebs. Trust me. I wouldn't post anything that tasted like bland garbage. I've had this recipe kicking around for quite a while so I had to give it a try. The texture was just like scrambled eggs and I honestly wasn't expecting that. I didn't know what I was expecting really but in the end I became a fan. I would be happy to serve this dish to a few of my breakfast fanatic friends. I added a little kale, beet greens, and chopped tomato to my version for color and extra nutrition. You don't have to though because the possibilities for this dish are almost limitless. So, in the mean time, have an open mind and enjoy.

Let me hear from you guys. Any breakfast junkies out there? What are your favorite places and why?

• 2 tablespoons of olive oil
• 1 bell pepper, diced
• 1 small onion, diced
• garlic (I used 3 cloves)
• 1 jalapeno (optional)
• 1 handful of kale, chopped
• 1 handful of beet greens, chopped
• 1 package of firm or extra firm tofu (cut into 1/4 inch cubes)
• 1 1/2 teaspoons of turmeric
• 1 chopped tomato
• 1 tablespoon of apple cider vinegar (optional)
• tortillas (burrito size)
• salt and pepper to taste

1. Add olive oil to a skillet over medium heat. Add chopped onions and peppers and saute until soft (about 8-10 minutes). Add the garlic, jalapeno, chopped kale, and chopped beet greens. Cover until the greens are wilted and soft. Salt and pepper to taste.
2. Once the greens have wilted, add the tofu. I chose to cube my tofu but you can break the tofu up into the pan using your hands if you desire. Add the turmeric, mix well, and cover again for a few more minutes until all the ingredients are warm and tofu has broken down a little. At this point you can add a little vinegar if you choose to use it. Add the chopped tomato last.
3. Warm burritos in the microwave or in a skillet over low heat, spoon ingredients into the center of the tortilla (as mush as you want) and wrap.
4. Don't forget the Sriracha. 

So green! So good for you!

The greens after they have wilted

Almost ready to eat!

Take care of yourself and each other...