Chocolate-covered Katie, a vegan blogger, is having a contest to win a spiralizer over on her site (check it out for recipes and cute stories!). Her challenge to her fellow bloggers is to try one of her recipes and then post it on your site. I love breakfast, its probably my favorite meal of the day, so I went to her breakfast recipes and found one that would be perfect for me: mad scrambled tofu.
I love a hearty breakfast, I tease Tim all the time because he wakes up to a bowl of cold cereal and I wake up to a mountain of eggs, veggies and bulgur wheat (a recipe I will post in the near future). When I read Katie’s scrambled tofu recipe and her suggestion of wrapping it in a tortilla, I thought: perfect! Here’s my spin on her recipe, I did a breakfast burrito and made it Mexican using ingredients that I happened to have on-hand.
I sliced up some zucchini into half moons and diced some tofu into cubes. I used my Smart Balance cooking spray (a habit I need to break at some point, cooking with chemicals defeats the purpose of the organic ingredients!) to spray my pan and then I fried up the tofu and zucchini with some Mrs. Dash’s salt-free Table Blend.
I prefer super-firm tofu so mine came out less “scrambley” than the original recipe but that was fine by me. I zapped my tortilla for 10 seconds in the microwave to warm and soften it (I put a paper towel on a plate and then put the tortilla on top. I then use the paper towel as my napkin and simply rinse the plate off since its still clean!). I put all the fried ingredients on the tortilla and topped it with parsley and salsa:
This made for a delicious and hearty breakfast! I would make this again in a heartbeat. Best of all, I was able to cook and eat this in the morning before work in only 10 minutes. Quick, easy, delicious. Thanks, Katie!