“Adapted from Isa Does It Mediterranean Overnight ScrambleTO MAKE AHEAD:We like to triple this recipe and, eat some of the burritos on the spot, and freeze the others for quick breakfasts during the week. We freeze them on a sheet pan so they are solid before storing in a sealed container. It works best to pull them out of the freezer the night before to thaw in the fridge overnight. My kids love the raw tortillas that can be purchased at Costco. They are also best if you have time to crisp up the warmed burrito in a pan.”
IngredientsNutrition14 ouncestofu (preferably sprouted organic)1 1⁄2 cupspotatoes, cooked and diced1 cupkale, finely chopped (optional)1⁄4 cupkalamata olives or 1⁄4 cupblack olives, chopped2 tablespoonslemon juice1⁄2 teaspoondried marjoram or 1⁄2 teaspoonoregano2 tablespoonsfresh basil, minced (or 2 t dry basil)1⁄4 teaspoonground turmeric1⁄4 teaspoonsalt1 tablespoonoil2⁄3 cupred pepper, diced (roasted or fresh)2 garlic cloves, minced (or 1 t garlic powder)1⁄4 teaspoonfresh ground black pepper (or to taste)8 -10 tortillas1 dashhot pepper sauce (optional) or 1dashcrushed red pepper flakes (optional)
DirectionsThe night before, crumble the tofu into a mixing bowl.Add all the ingredients except the oil and tortillas.Mix well with your hands.Cover and leave in the fridge overnight. (You can also cook it up immediately).In the morning, heat the oil in a pan. Cook the tofu for 5-7 minutes until very warm and slightly browned.Fill the tortillas, wrap and eat.Optionally, serve on toast or a bagel.Optional toppings: avocado, hummus, mixed greens, tomato.
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