Ingredients

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