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Below is the Kitchen Friendly Page section for this recipe. As you can see, it clearly lists the ingredients and breaks down the instructions for the recipe step by step in an easy to read manner. This is the page you would print and take into your kitchen, saving you from damaging your cookbooks. Since the recipe is only a couple pages instead of an entire book, you can place it anywhere in your kitchen for easy reference while you are preparing the recipe. Type: Breakfast, Main Serves: 6 Time to Prepare: 30 minutes This recipe consists of three parts; the tofu scramble, the potatoes and onions, and the wrap. Tofu Scramble Ingredients 16 oz. of tofu (extra firm, water packed) ½ tsp. tumeric ½ tsp. salt 2 tsp. olive oil or margarine 1 tsp. freshly ground pepper Options: ½ tsp. paprika, 2 tbsp. roasted, diced, green chilis Potatoes and Onion Filling 1 medium sized red potato ½ cup of sliced yellow onion 2 cloves of garlic, minced ½ tsp. salt 2 tsp. olive oil ½ tsp. paprika ½ tsp. salt Options: ¼ tsp. cayenne pepper, 2 tbsp. chopped cilantro (fresh only), ¼ cup of grated Follow Your Heart Monterey jack, instead of cilantro, you can try basil and/or sage (fresh only) The Wrap 6 tortillas of your choice The Tofu Scramble Drain and rinse the tofu Gently press the tofu on both sides with a paper towel Place the block of tofu in the sauté pan Press down on the tofu with a whisk until it is broken up into crumbles Turn the burner to a medium high heat and add the oil or margarine Sprinkle the paprika, salt, and tumeric on the scramble immediately and stir Keep stirring the tofu every ten seconds or so until it browns and crisps (If you add the options, add them now and cook for another two minutes) The Potatoes and Onion Filling Turn the burner to a medium high heat Add in the oil Add in the onion and stir until the oil coats the onion Cook the onions until they begin to brown Add the potatoes and salt (and paprika if you use that option) and stir Cook until the potatoes are soft Add the garlic and pepper and cook for one minute Remove from the heat and add the chopped cilantro The Wrap Mix everything together in a bowl Place inside the tortilla and fold over Option: Add Follow Your Heart Monterey jack to the mix while it is warm so the vegan cheese melts The Kitchen Equipment section lists exactly what you need to prepare the recipe so that you can get everything out beforehand. I always try to get everything I need ready before I start preparing something, whether I’m catering or cooking at home. Kitchen Equipment 2 Saute Pans 1 Large Metal Bowl to Mix Everything Cutting Board Whisk Wooden Spatula Knife Paper Towels for a Quick Press of the Tofu The Presentation section carries instructions on how to make a dish look appetizing. It will often contain pictures of the finished dish or of the various ingredients. Presentation
 The Time Management sections details how to prepare the recipe with a minimum amount of time if you’re preparing it by itself or if you’re preparing it with other dishes. Time Management This recipe is fairly easy to manage with both the potatoes and tofu scramble cooking at the same time. Start by chopping everything so you don’t have to cut anything while the two parts of the meal are cooking. Get the scrambled tofu to the point where it is sautéing and then start the potato section. You should be able to sit in front of both parts and stir them as needed without any chaos. If you are preparing the burrito along with another recipe (e.g. you want the breakfast burrito to be served alongside a soup), it is usually best to do the other recipe(s) first and then move on to the burrito. This is especially true if some of your other recipes have some down time where the recipe is simmering, setting in the refrigerator, etc. During that time, you can start on the breakfast burrito. The Complimentary Foods and Drinks section gives some suggestions of what goes well with the featured dish. Complimentary Food and Drinks Any good breakfast burrito should be served with a semi-spicy salsa. Try a salsa with a dark pepper flavor and a little bit of kick, but not too spicy since theis may be the first food consumed during the day. The Where to Shop section lets you know the best places, outside of any local specialty stores you might have, to get the ingredients. Where to Shop Tofu can be found at most supermarkets. If you can’t find it there, try a chain that specializes in organics or an Asian market. The spices used are fairly common, so they can also be found at the local supermarket. If you have the opportunity to get fresh tumeric, do so! However, I’ve only seen that in specialty gourmet markets. For the tortillas, you should also be able to find those in the local supermarket, although stores that specialize in organics usually have a better quality of tortilla. Make sure to look at the label and check for lard or natural flavors. Natural flavors is more often than not an indicator of an animal product. If you want a flavored tortilla, you may have to try a gourmet store or a place like Whole Foods. The How It Works section tells you what’s going on with the recipe to create the flavors, how the ingredients work together, what balances and contrasts exist, etc., so that you can learn how foods work together and pick up on the patterns that go into making great vegan cuisine. How It Works The tofu scramble needs to be rich in order for it to have a worthwhile presence in the wrap. That’s why the oil and tumeric are added to it. The tumeric also gives it a yellow color for those who like to have mock dairy products. The caramelized (brown) onion gives the wrap a nice sweetness and the potatoes give it extra body. Finally, the fresh cilantro gives a strong herb flavor to the dish. Adding the cilantro to the pan after the filling is removed from the heat means that the oils in the cilantro are activated by the light cooking that happens while the pan is still warm, but not on the direct heat, and it leaves the fresh flavor intact. The Chef’s Notes section is the place to find tricks, tips, and how the chef prefers to serve the dish. Chef’s Notes I like this best with a chipotle flavored tortilla, the roasted green chilis, and the cilantro. The Nutritional Facts section gives a breakdown of calories, fiber, etc. for the recipe and lists some of the healthy benefits and watches for it. If the nutritional fact is not listed, it is 0. The numbers outside the parentheses are for the entire amount of food, while the number inside is for an individual portion. Nutritional Facts (does not include the options) Calories 1630 (272) Calories from Fat 430 (71) Fat 47g (8g) Potassium 1.6g (.26g) Total Carbohydrates 227g (38g) Dietary Fiber 14g (2.3g) Sugars 17g (3g) Protein 69g (11.5g) Salt 4.4g (.73g) Vitamin B6 25% (4%) Vitamin C 92% (15%) Calcium 81% (27%) Iron 87% (29%) Thiamin 16% (2.6%) Riboflavin 4% (.66%) Niacin 16% (2.6%) Folate 12% (2%) Phosphorous 12% (2%) Zinc 5% (.85%) Magnesium 12% (2%) Copper 8% (1.3%) Salt 187% (31%) The Interesting Facts section is where you can find links, history, and anything else fun about the recipe! Interesting Facts Nearly every society has their own version of the tortilla, whether that’s injera from Ethiopia, naan from India, or crepes from France. Breakfast burritos, like most good complete breakfasts, consists of carbohydrates, starches, and protein. |
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To roll the wrap, place the scrambled tofu/potato mix in a line about 1/3 of the way from one edge of the tortilla. Take that edge and fold it over the line, tucking the tortilla underneath the line. Fold in the sides about 1.5” on each side and then continue to roll it. Place the wrap with the fold side down and sprinkle a green herb on top and around it on the plate.