Vegetarian Breakfast Burrito

Name: Vegetarian Breakfast Burrito
Prep time: 40 min
Total time: 40 min
Yield: 8 burritos, 8 serving(s)
Ingredients: 8 flour tortillas; 1 medium onion; 2 garlic cloves; 1 cup brown rice; 1 cup green chili sauce; 1 1/2 cups egg substitute; salt and pepper; 1 (12 ounce) package firm tofu; 1 tablespoon olive oil; aluminum foil

Submitted by Jessica Lynn Montgo

"Easy to make ahead and freeze for a quick breakfast or lunch. BUT defrost them before you reheat them, if you do freeze them. I use 10-inch whole wheat tortillas or white flour tortillas."

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Ready In:: 40mins
Ingredients:: 10
Yields:: 8 burritos
Serves:: 8

ingredients

8 flour tortillas
1 medium onion
2 garlic cloves
1 cup brown rice
1 cup green chili sauce
1 ¹⁄₂ cups egg substitute
salt and pepper
1 (12 ounce) package firm tofu
1 tablespoon olive oil
aluminum foil

directions

1. Prepare the brown rice according to package directions.
2. Preheat oven to 350 degrees.
3. Cube the tofu and simmer it in a small saucepan with the green chili until the tofu is cooked and has absorbed the flavor of the chili (10-15 minutes).
4. Sautee the onion and garlic in olive oil.
5. Add the egg beaters and cook. Set aside.
6. Heat the tortillas on a baking sheet in the oven for 5 minutes.
7. When the rice is cooked, divide all of the prepared ingredients evenly among the eight tortillas.
8. Roll the burritos tightly and wrap in aluminum foil.
9. Freeze in a gallon-sized zip-lock bag for up to a month.