VeggieTalk

In our home, we have lots of food rituals. This one we just call “Saturday Morning Burritos,” and they are a relaxing reward for my younger son, Evan, to unwind from his busy week. I’m giving you the full recipe for 6 burritos here, though he is the only one who has them. My husband and I have the scrambled tofu filling that’s left, with toast; Evan has two burritos and some extra scrambled tofu as you see here (OK, not on such fancy dishes, but I have to make the photos as interesting as I can given my limited photography skills), and they are always served at 9:00—that’s part of the ritual. My older son Adam is away at college probably eating scrambled tofu in the dining hall.

The products I like to use for these are Nasoya soft tofu, Rudi’s Organic White Spelt tortillas, Vegan Gourmet Nacho Cheese, and Muir Glen Organic Salsa (medium, usually cilantro-garlic). The entire procedure takes 12-15 minutes and my son considers this a great gift each week, even though we have been doing this for at least two years!

Vegan Breakfast Burritos

Makes 6

• One 16-ounce tub soft tofu
• 1 tablespoon nonhydrogenated margarine
• 1 cup salsa (your favorite variety —try black bean-corn, cilantro-garlic, chipotle, etc.)
• 1/4 to 1/2 teaspoon curry powder, to taste
• Six 8-inch soft flour tortillas
• 1 to 1 1/2 cups vegan cheddar or nacho cheese

Drain the tofu and cut into 1/2 inch slices. Blot well between layers of paper towel.

Heat the margarine in a medium skillet. Add the tofu and mash with a mashing tool or large fork.

Stir in the salsa and curry powder, then cook over medium heat for 3 to 4 minutes, until well heated through. Turn the heat up and cook a little longer if there is excess liquid in the skillet that needs to evaporate.

Divide the scambled tofu mixture among the tortillas, placing it the center of each in a kind of oblong shape, leaving room at each end. Grate some cheese over the tofu (about 3 to 4 tablespoons for each tortilla, but I just grate a modest layer of cheese without measuring).

Microwave each 30-40 seconds, or until the cheese is melted. Fold two ends over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve at once.