Vegan Breakfast Burritos

[Jacuma]

4 oz of Firm Tofu

1/4 cup of fresh diced Tomato

1/4 cup of fresh diced White or Yellow Onion

1 seeded finely chopped Jalapeño Pepper

1/4 cup of chopped Portobello Mushrooms

3 to 4 Large floor Tortillas

1/2 cup of shredded Veggie Colby Monterrey Jack Cheese

3 to 4 tbsp of Mild Pic ante' Sauce

Dash of Sea Salt

Dash of Coarse Ground Black Pepper

1 tsp of fresh finely chopped Cilantro (Optional)


Sauté the tofu in 1 tbsp on low fat margarine or fat free cooking spray. While sautéing the tofu chop it up coarsely with your spatula to resemble scrambled eggs. Add the tomato, onion, jalapeño pepper and mushroom after the tofu is chopped. After 5 minutes add the cilantro and continue to sauté on medium heat for 5 more minutes. While the mixture is sautéing heat the tortillas by microwave or oven or skillet just enough to make them soft and moist. After 10 minutes of sautéing salt and pepper to taste and remove from the heat. Take 2-3 tbsp of the mixture and spread it lengthwise at one end of the tortilla. Add a liberal amount of cheese and a tbsp of the pic ante sauce. Fold the filling side over into the tortilla. Fold the top and the bottom of the tortilla over to avoid spillage. Continue to roll into a burrito. There you have it. There can be variation to suit ones taste, such as: for milder burritos substitute green peppers for the jalapeño peppers. Black olives can but added in place of mushrooms. To stay strictly vegan use tortillas made with vegetable shortening, no eggs and no milk. This will also reduce the fat of the burrito and eliminate cholesterol from the burritos. Each burrito has contains 4 to 6 grams of fat and no cholesterol.