Breakfast Burritos

Makes 3 Large Burritos

What You Need:

• 2 potatoes, chopped into 1/2 inch dice
• 10 baby carrots, chopped into thirds (the kind that come in a bag ready to eat) and/or 1 cup of frozen broccoli florets
• 1 medium onion, peeled and chopped
• 3 garlic cloves, minced or pressed
• Mrs. Dash® salt-free, extra spicy seasoning blend
• olive oil
• 1 1/2 blocks very fresh tofu
• 1/4 cup good quality Asian soy sauce
• 1 teaspoon toasted sesame oil with cayenne
• 1/3 cup fresh cilantro, chopped
• salt and pepper to taste
• 1 medium tomato, chopped
• 3 large (13 inch) whole wheat tortillas

What You Do:

1. In a bowl, break the tofu into medium chunks or cubes and add the soy sauce and sesame oil.
2. Stir carefully so the tofu does not break up. Let sit.
3. Boil the potatoes and carrots together in a small quantity of water until tender (if using frozen broccoli add it in just as the potatoes become tender). Drain.
4. Meanwhile, heat up some olive oil in a non-stick skillet and sauté the onions and garlic with a teaspoon or so of Mrs. Dash® and salt.
5. When the onions are translucent, add the drained potatoes and carrots. Continue cooking, about five minutes adding more oil as needed.
6. Drain the tofu (reserve the liquid) and add to the skillet. Turn up the heat and let everything brown. I generally stop stirring at this point, and just keep things flipping so it will get some nice color. The tofu should stay in chunks and not become a beaten pulp. When browned to your liking remove from heat. Stir back in the strained soy sauce/sesame oil liquid if desired.
7. Season with salt and pepper.
8. Lay a tortilla on a plate. Spoon some filling on top, add tomatoes and cilantro and rollup. It's easiest to begin rolling by tucking in the sides first and then rolling up.
9. Serve with hot sauce.