I didn’t have much time today to make an elaborate dinner, so I made breakfast burritos using some produce I got from the farmers market (onions, garlic, oyster mushrooms, and squash).  If you like scrambled eggs in burritos, you would enjoy this one.

Ingredients:

• 3 to 4 cups of oyster mushrooms (chopped)  Note: you can use white mushrooms, portobello, etc.
• 1 large crooked neck squash (chopped)
• 1 package of firm tofu (I used organic and sprouted)
• 1 onion (chopped)
• 3 cloves of garlic (minced)
• 3 tablespoons of nutritional yeast
• 1/2 cup of cilantro (chopped)
• 3 pinches of turmeric
• 2 pinches of paprika
• 1.5 tablespoons of olive or grape seed oil
• Liquid aminos and pepper to taste

Directions:

1. Heat oil in a large pan.
2. Add onions and garlic and cook until the onions are transparent.
3. Then, add squash and tofu.  Note: squish the tofu in between your fingers for the “scrambled egg” look.
4. Cook together for 5 minutes in medium-high heat and then add mushrooms, turmeric, nutritional yeast, cilantro, liquid aminos, and pepper (adjust the amount of liquid aminos to taste preference).
5. Stir and cook for another 5 minutes.
6. Done!
7. Now make some burritos!…using all-natural, vegan, whole grain, preservative-free tortillas.
8. Serve with hot sauce, guacamole, spicy carrots, salsa, etc.