Vegecita Breakfast Burrito
2 cloves garlic, sliced
1/2 yellow onion, sliced
1/4 block tofu, medium-sized cubes
1 stalk collard green (or other bitter, leafy green) chopped into large pieces
extra virgin olive oil
red chili flake/red pepper flake
1 whole wheat tortilla
fresh ground pepper
Heat a saute pan over medium - low heat and add about a tablespoon extra virgin olive oil, and sliced garlic.
After garlic begins to crackle a little in the oil add sliced onions, let sit until softened a bit.
Add cubed tofu and 1 teaspoon tamari. Stir/toss this until the contents of the pan are evenly coated.
Add the Adobo seasoning, stir/toss to evenly coat, add the oregano, cumin, and chili flake (to taste, be sure not to over season/spice)
Now, add the chopped collard greens, and stir the contents until the greens begin to wilt.
Add 1/2 teaspoon of tamari to the pan, stir/toss to coat evenly. Turn the heat off and let the contents sit in the warm pan for another two minutes. Top with fresh ground pepper
If you are using refrigerated tahini, spread it on the whole wheat tortilla and then add the filling on top. If you are using room temperature tahini, add the contents of the pan to the tortilla then drizzle on the tahini.
This is a really delicious breakfast burrito, I topped mine with fresh cilantro for a curious flavor, feel free to add in whatever fresh herbs you desire. It would be delicious served with brown rice topped with chopped almonds, to add a crunchy element. Although it's not necessarily "traditional" it would be a delicious, wholly nutritious meal! Enjoy!