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Scrambled Tofu Burritos
Posted By Nava On December 1, 2012 @ 3:35 pm In Bountiful Vegan Brunches,Special Occasions and Entertaining,Tofu Recipes: Easy and Versatile,Tofu, Tempeh, and Seitan | No Comments
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.
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