Super Easy Soy Burritos

Here is an easy dinner that we like to have every couple of months. It satisfies my need for Mexican food! Have fun with it.






Super Easy Soy Burritos

Ingredients:

2 pkgs. Smart Ground, Mexican Style
1 Tbs. Canola oil
Romaine lettuce, sliced thin
2 tomatoes, diced
1 cup of cheddar style vegan cheese, grated
1 can of black olives, sliced in thirds
1 container of Tofutti Better than Sour Cream
Your favorite salsa (we used Herdez medium)
1 package of burrito-style flour tortillas

Directions:
In a medium skillet heat the oil on medium heat. Take a potato masher and smash up the Smart Ground in the oil. Cook for about five minutes, until heated through, stirring occasionally. I like to put the other ingredients, except for the tortillas, in a divided party tray, so everyone can take what they want. To easily fold a burrito up - I'm going to add these simple directions because there are some people that actually would like help in this area - put your burrito filling towards one side of the tortilla, fold that side over the filling, fold up the bottom, and finish rolling the first side over. If necessary, keep tucking the bottom end up to make sure the filling doesn't fall out. Open wide! Feeds five hungry vegans.

Breakfast Burrito

This yummy burrito is normally served at breakfast, but you can serve it for the occasional dinner. I've taken a typical fast food breakfast and made it animal-friendly. Hope you like it!










Breakfast Burrito

Ingredients:

Burrito-sized flour tortillas
Two 12 oz. pkgs. extra-firm regular tofu
1 tsp. Garlic Powder
2 tsp. Tumeric
Salt and Pepper to taste
Canola Oil
One 30 oz. can of vegetarian refried beans
Two pkgs. of your favorite vegan "bacon" (We used SmartBacon by LightLife.)
Your favorite salsa (We used Herdez, medium.)

Directions:
In a medium pan, heat one tablespoon of oil on medium high heat. Drain water from tofu and break up into big chunks into pan. Take potato masher or fork and mash it up, stir occasionally. When tofu begins to firm after a few minutes, add seasonings. When seasonings are well blended, turn heat down to medium to finish cooking. You don't want any water left in the pan from the tofu. In a flat skillet or griddle, heat very limited oil on medium heat. Lightly fry vegan bacon. If using SmartBacon, you might need to gently take the backside of a butter knife to loosen the pieces from each other. After a minute or less, flip the vegan bacon. Drain on paper towels. Heat beans in small pot on medium low heat to warmed through. Slightly to one side of the tortilla, spread a heaping tablespoon of beans, a couple of tablespoons of tofu, a tablespoon of salsa with a little salt and pepper if you wish, and one slice of vegan bacon. To roll the tortilla, fold over the side where the food is, fold up the bottom slightly, and finish rolling from the side. This should keep things from falling out, but keep a fork handy! Have some fruit and more vegan bacon on the side. Feeds at least five hungry vegans.