Morning Breakfast Burrito

I love non-traditional breakfast food for breakfast.  It must go back to my high school days when I often ate left over pizza or hot dogs for breakfast.  This is so tasty and can be made in advance for those of you who have to get out of the door in a hurry.  Simply make the filling on the weekend and stuff your burrito in the morning or the night before.

Ingredients

•     2 tablespoons olive oil
•     3 green onions chopped, I use the whole onion
•     1 to 2 leaves kale, finely chopped
•     1/4 chopped bell pepper in the color of you choice
•     1/2 cup sliced mushrooms
•     1/4 cup diced tomato
•     1/2 (12-ounce) block firm tofu, drained and crumbled
•     2 tablespoons nutritional yeast or McKay’s chicken style seasoning
•     1 clove garlic, minced
•     1/2 teaspoon turmeric
•     dash cayenne powder
•     salt, to taste
•     pepper, to taste
•     1 avocado
•     2 large whole wheat flour tortillas

Directions:

1. In a large skillet over medium heat, heat olive oil.

2. Add green onion, kale, bell pepper, mushrooms, and tomatoes. Let fry about 3 minutes.

3. Add tofu, nutritional yeast, garlic, turmeric, cayenne powder, salt, and pepper. Let that fry for about 5 minutes.

4. Mash avocado into a paste and spread evenly over the two tortillas.

5. Add mixture to tortillas filling each with half. Roll up burrito and top with favorite Mexican topping!