Before you run screaming for the hills or disregard this post entirely, please know that I would never post a grody recipe. I know that the appearance and general texture of tofu leaves something to be desired, but I have found that if it’s just a small part of a larger recipe, it can serve as a great source of protein without being offensive. Honest! I’ve picked this tofu burrito to share as the first tofu recipe on this blog because the Irishman not only eats it, but he actually prefers it to an egg breakfast burrito. I know, I was shocked too.
Cooking with tofu is actually quite simple. You just add it where you would normally add in an animal protein (in this case eggs). To make a tofu scramble, I drizzle a bit of olive oil into a saute pan and I add cubed tofu, diced onions and diced mushrooms if I have them. I season it with salt, pepper and Sriracha and I cook it until the tofu is lightly browned and the onions are translucent. Then, I assemble my burrito accordingly.
This particular burrito (that I was feeding to my husband) includes hashbrowns, tofu scramble, cheddar cheese and homemade salsa. I zap the large flour tortilla in the microwave for 30 seconds to make it pliable and then I load it up and fold it up.
Whether you’re a tofu regular or a tofu novice, I definitely give this burrito two thumbs up. Oh and in case you were wondering if the Irishman was just humoring me, Parker ate this thinking it was eggs too and asked for seconds. I love it when that happens.