Scrambled Tofu Burritos

These easy scrambled tofu burritos are excellent as a weekend breakfast or brunch as well  a nice option for a quick lunch or dinner. Serve with a simple potato dish and a colorful salad.

Makes 6

• One 16-ounce tub soft or firm (but not extra-firm) tofu
• 1 tablespoon Earth Balance or other vegan buttery spread
• 1 cup salsa (your favorite variety—try black bean and corn,
  cilantro-garlic, chipotle, etc.)
• 1/2 teaspoon good-quality curry powder, or to taste
• Six 8- to 10- inch soft flour tortillas
• 1 1/2 cups (approximately) vegan cheddar or nacho cheese

Drain the tofu and cut into 1/2 inch slices. Blot well between layers of paper towel.

Heat the Earth Balance in a medium skillet. Add the tofu and mash with a potato masher or large fork.

Stir in the salsa and curry powder, then cook over medium heat for 3 to 4 minutes, until well heated through. Turn the heat up and cook a little longer if there is excess liquid in the skillet that needs to evaporate.

Divide the scrambled tofu mixture among the tortillas, placing it the center of each in a kind of oblong mound, leaving room at each end. Sprinkle some cheese over the tofu (about 3 to 4 tablespoons for each tortilla).

Microwave each for 30 to 40 seconds, or arrange all of them open-faced on a baking sheet, and bake in a preheated 350-degree F. oven until the cheese is melted. Fold two ends over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve at once.

• Here are lots more easy tofu recipes.
• Explore more easy, festive vegan brunch recipes and menus