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Monday, February 13, 2017

Big South Burrito

Have you ever tried Sweet Earth's Big Sur Breakfast Burrito? I have and I love it. I can't always find it though. So I thought I would try and recreate it and I had success the first time around. It's so good too. 

Big Sur translates to Big South. That's how I came up with the name in case you were wondering. 

Let's get started. You will need:
10" burrito wraps. I used tomato basil flavored.
7 ounces extra firm tofu
2 cups potatoes diced small
1 medium red bell pepper diced small
1 small onion diced small
1/4 tsp turmeric
2 tbsp nooch
1 tsp garlic powder
1 tsp onion powder
1/2 tsp italian seasoning
1/4 tsp black salt
1 tbsp tamari
1 tbsp cold pressed extra virgin olive oil

Start by cooking the wrap a minute or two on each side on medium heat. Set aside when done. 

In the same pan, add the oil and potatoes. Cook until tender. If you put a lid on it, that will help speed up the cooking time. 

Once the potatoes are tender, add the bell pepper and onion and cook until tender. Transfer to a bowl and set aside. 

In the same pan, crumble the tofu. Add the spices and tamari and mix thoroughly. Once the tofu is heated through, add the potato mixture and stir to combine.

Add about a cup or so of the scramble mixture to the wrap. Fold like a burrito and enjoy. 

This recipe will make 2 or 3 burritos depending on how much you use. 

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