Delicious and Filling Breakfast Burritos

This is a good way to use leftover baked potatoes.


Breakfast Burritos

1 pkg. of 6 sprouted-wheat tortillas (or Whole-Grain Flax Tortillas)
1 16-oz. package firm tofu, chopped
1 onion, chopped
2 C fresh (or 1 pkg. frozen) broccoli, chopped
1 red bell pepper, chopped
3 baked potatoes, chopped (leave peels on)
2 cloves garlic, minced
2 Tbsp. extra virgin olive oil
3 Tbsp. Bragg Liquid Aminos
1 tsp. turmeric
1 tsp. cumin
1 C cilantro, chopped
plenty of salsa

Heat the oil in a wok or frying pan, then add the vegetables and tofu, and sauté until tender-crisp. Continue cooking, adding all the seasonings except for the Liquid Aminos and tossing until well coated. Remove the mixture from the heat and toss in the Liquid Aminos and cilantro. Serve in warmed whole-grain tortillas with salsa.

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