Ingredients (use vegan versions):
- whole wheat tortillas
- firm tofu, crumbled
- tamari
- curry powder, turmeric, paprika, cayenne, parsley,
- fresh crushed garlic
- chopped onion
- spaghetti squash salad
- salsa
- nutritional yeast (the yellow flaky kind)
Directions:
Saute garlic and onions in a little olive oil. Add crumbled
tofu, tamari and spices. Saute until lightly browned. Add
spaghetti squash salad (see directions below). Saute until
fully incorporated into tofu mixture and warmed thoroughly.
Warm tortilla(s) in a fry pan for several seconds. Remove.
Spoon the scrambled tofu/squash mixture in a line down the
center of the tortilla. Sprinkle with nutritional yeast.
Add salsa, or you can serve it on the top. Roll it up like
a burrito. Enjoy!! Spaghetti squash salad:
I got this idea from someone on the recipe board.
Add your choice of steamed or fresh veggies (I like small,
steamed brocolli florets, raw carrot gratings, chopped fresh
mushroom, chopped fresh tomato, and pumpkin seeds) to cooked
spaghetti squash (removed from the shell, of course). Toss.
If you want to use it as a salad, top with your favorite
salad dressing. If you want to use it in the breakfast
burrito, omit the dressing unless you think it would be
tasty as part of the burrito. I use green goddess dressing
and it's good in the burrito.
Serves: as many as you want
Preparation time: could be og or short, depending on what you have in the refridgerator
appetizers
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