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Scrambled Tofu Burritos The wait is over - my recipe for breakfast burritos is finally here! Okay, admittedly I don't know if anyone was actually waiting for this recipe, but you should have been because it's damn good. Don't let the long list of ingredients intimidate you; it's actually fairly simple to prepare. This is great for a weekend brunch. 1 lb. firm tofu, frozen 1 cup brown rice, uncooked 1 Tbsp. olive oil 1 bunch scallions, chopped (green and white part) Many, many cloves of garlic, minced 1 red bell pepper, diced 1 cup mushrooms, sliced 1/2 cup cilantro, chopped (set aside a few sprigs of this) 1 1/2 Tbsp. basil 1 1/2 tsp. turmeric 2 tsp. ground cumin 1 Tbsp. tamari or Bragg's Amino Acids hot sauce, to taste (optional) salt and pepper, to taste Flour or corn tortillas, whichever you prefer Salsa (optional) Soy sour creme (optional) Defrost the tofu. Freezing and defrosting the tofu changes the texture of it, making it a little more chewy. Once defrosted, crumble the tofu by hand. Start the rice. Generally, it's 1 part rice, 2 parts water. Bring to a boil and then turn down heat, letting the rice simmer while covered for 35 - 40 minutes. Heat the oil in a skillet over medium-high heat; add the scallions, garlic, and bell pepper. Fry, stirring often, until the vegetables begin to brown. Add the other ingredients, including the tofu, stirring well to make sure everything is well distributed. Cook an additional 6 - 8 minutes. Have flour or corn tortillas warming in an oven set at 200 degrees. To assemble: remove the tortillas from oven, put a manageable amount of scramble mixture down the center of the tortilla, and fold the sides over. These taste really good with salsa slathered on top, and a dollop of faux sour creme. Place the reserved cilantro sprigs over the top and enjoy! P.S. - Adding boiled, chopped potatoes to the scramble at the stage where you include everything is a nice addition if you don't mind doing the extra work.