Tuesday, September 1, 2015

Big Breakfast Burrito from Forks Over Knives


Welcome to the Vegan Month of Food! Fourth time for me and I'm pretty excited to focus on vegan food and cook and blog every single day during the month of September. This year, the organizers gave us some daily topics - I think you'll like them. You'll have to check in daily to see what the theme of the day is, and then click around the internet using the hashtag #veganmofo or #vgnmf15 to see what other bloggers are posting.

Are you following me on Instagram? (livingcookbook) Won't you please? And while you're at it, find Tracy's Living Cookbook on Facebook.  And share the love!

I hold a special place in my heart for the Vegan Month of Food event because it was three years ago, during the VeganMoFo, that I really, truly considered becoming vegan. It was so easy and natural for me. And the FOOD! It's amazing! Three things inspired me to consider becoming vegan:

1. My husband had a mild heart attack. Let me tell you, this is a *real* wake-up call.
2. My daughter lived with a vegan and it totally intrigued and fascinated me.
3. I started listening to "Vegetarian Food for Thought" podcast by Colleen Patrick-Godreau.

Get out the pots and pans! Here we GO! A month of vegan food and blog posts!


Day 1: Rise and Shine! It's MoFo time! Tell us about your breakfast.

Big Breakfast Burrito (from Forks Over Knives)

Here's what you need:
lots of chopped onions
lots of diced red pepper
lots of diced Yukon Gold potatoes
3 cloves garlic, minced
2 T dried basil
1 1/2 t turmeric
1 t dried thyme
1 pound extra-firm tofu, crumbled
1/4 c nutritional yeast


Here's what you do
Saute the onions, peppers and potatoes over medium heat using either a tiny bit of oil, or the Forks Over Knives water saute method. ("What's that?" you ask. Simply add water, 1 scant tablespoon at a time until veg is soft and starting to brown. This method takes longer than sauteing with oil....maybe like 10 minutes or so.)


Stir in the garlic, and seasonings. Add the crumbled tofu and nutritional yeast. (I remember the first time I ever ate nutritional yeast -- I was totally scared of the stuff!)



Spread the mixture on a rimmed baking sheet and bake for about 30 minutes at 350 degrees. Stir it once in a while to avoid any places getting too brown.


Serve on warm tortillas with avocado and salsa. 








2 comments:

  1. I like the idea of putting the scramble in the oven. I bet that gives it a nice texture! Happy mofo!

    ReplyDelete
  2. This looks like an awesome breakfast, Tracy! I love breakfast burritos but don't make them often, unless I have leftover burrito ingredients from the night before. Happy Vegan MoFo :)

    ReplyDelete

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