Friday, January 22, 2010
Not having made breakfast burritos since we moved from Eugene, OR, it was finally time! I mushed up a block of tofu with a fork and added leftover garlic cream sauce (Saute several garlic cloves in olive oil. Next, whisk in soy milk, salt, veggie broth, and nutritional yeast. Finally, arrowroot to thicken it up), heated it on the stove for a few minutes and it was the absolute perfect egg substitute! It was creamy, rich, warm and soft, plus cholesterol free! I also sauteed some veggies: carrots, yellow peppers, broccoli, mushrooms, onion, and spinach.
I made a batch of Garlic Fries and heated my new favorite soy-sausage up to go in the burritos. We added an avocado to the top before wrapping them up and devoured every last bit!