Vegan Breakfast Burritos
- 2 lb firm tofu, drained
- 1/4 cup chicken-style seasoning (to taste)
- 1 can sliced olives
- 1 medium chopped tomatoes
- 1 medium chopped avocado or guacamole
- 1 medium chopped onion
- 1 cup vegan shredded cheese
- 1/2 cup vegan sour cream
- 1 cup vinegar-free mild salsa
- 6 tortilla
- Crumble tofu in skillet. Add Chicken-Style Seasoning.
- Heat through. Spoon several tablespoons of tofu in the middle of a warmed tortilla or chapatti. Add any combination of vegetables.
- Fold up end. Fold tortilla in half lengthwise, roll into burrito, and serve.