Bell Pepper Breakfast Burrito

Bell peppers, mushrooms and tofu are sautéed and seasoned savory with garlic powder, turmeric, agave syrup and apple cider vinegar. Spinach and dairy-free pepper jack cheese are folded into the tasty tofu and wrapped in a tortilla.

This recipe comes to us from Kathy of Happy, Healthy Life.

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Serves 6

Instructions

• 1 tablespoon non hydrogenated margarine
• 3/4 cup bell pepper, diced
• 1 cup mushrooms, diced
• 18 ounces firm tofu, drained, pressed and diced
• 1 teaspoon garlic powder
• 1/8 teaspoons black pepper
• 1 1/2 teaspoons turmeric
• 3/4 teaspoons salt
• 1 teaspoon olive oil
• 2 teaspoons agave syrup*
• 1 teaspoon liquid smoke*
• 1 tablespoon apple cider vinegar
• 1 cup spinach, chopped
• 1/4 cup dairy free pepper jack cheese
• 6 large flour tortillas

*Found at health food stores or the health food or spice section of some grocery stores.

Directions

Preheat an oven to 300 degrees.

Place the margarine in a sauté pan over medium-high heat. Add the bell pepper, mushrooms and tofu. Season with the garlic powder, pepper, turmeric, salt, olive oil, agave syrup, liquid smoke and apple cider vinegar, stirring with a wooden spoon to ensure seasonings are evenly distributed. Cook, stirring, for 5 minutes, or until the tofu has reached desired consistency.

Run the tortillas under water and place in the oven for about 3 minutes, or until the tortillas are soft and warm.

Fold the spinach and pepper jack into the tofu mushroom bell pepper mixture. Take off the heat.

Plate the warmed tortillas and spoon 6 portions of the tofu mushroom bell pepper mixture into the tortillas. Fold like a burrito and enjoy.