Tofu and Veggie Breakfast Burritos
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
2 tiny new potatoes, cut into 1/2-inch cubes
1 medium zucchini, cut into thin bite-size strips
1 medium red sweet pepper, thinly sliced
1/2 cup finely chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
1 12- to 16-ounce package extra-firm tofu (fresh bean curd), cut into 1/2-inch cubes
1/2 cup water
3 tablespoons tamari sauce or reduced-sodium soy sauce
2 teaspoons curry powder
1 vegetable or chicken bouillon cube
8 8- to 10-inch spinach flour tortillas
Recipe
1. In a medium covered saucepan cook potatoes in a small amount of boiling, lightly salted water for 10 to 12 minutes or until tender; drain.
2. Meanwhile, for filling, in a large nonstick skillet cook zucchini, red pepper, onion, and garlic in hot oil over medium heat about 5 minutes or until vegetables are tender. Stir in potatoes, tofu, water, tamari sauce, curry powder, and bouillon cube. Cook about 10 minutes more or until most of the liquid is evaporated, stirring occasionally.
3. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) for 30 to 60 seconds or until tortillas are warm. To serve, spoon filling down center of tortillas. Fold one end to partially cover filling; roll up from an adjacent side. Serve immediately. Makes 8 servings.
Note: If you need only 4 burritos for breakfast, cover and refrigerate half of the filling for up to 2 days. To serve, transfer filling to a microwave-safe container; cover with waxed paper. Microwave on 100 percent power (high) for 2 1/2 to 3 1/2 minutes or until heated through, stirring once. Heat and fill tortillas as above.
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