Brilliantly bodacious breakfast burrito

Really nothing compares to breakfast for me.  I used to skip it, and not think twice about what I'm missin'.  But oh let me tell you, I was missing so much!  Usually my weekly breakfast consists of miso soup(GREAT superfood that-paired with some seaweed- helps start your day off and prepares your intestinal tract for the food throughout the day. I highly recommend it!) and then a little later on, some fruit, oatmeal, and green tea.  It's quick, it's yummy, and it's a great energy meal for the work week.  My weekends are my time to really be able to enjoy my breakfasts and have some cohesive time with my meal, instead of trying to fit it into breaktime. 

I am in love with tofu scrambles.  It has a great "eggy" texture, and you can create a million different variations depending on what your body's craving, or what's in your Frigidaire. This time around, I threw a little mexican flair into the scramble and threw it all on a tortilla.  It was insanely delish!  This is one of those meat-eater party pleasers because the tofu and vegan chorizo are so flavorful and feel like a meaty masterpiece! I added mushrooms and zucchini because I pretty much love them in everything, but feel free to add whatever your little veggie heart desires.

Brilliantly Bodacious Breakfast Burrito 
Flour, Whole Wheat, or Brown Rice tortillas
Half a package of Extra Firm Tofu (pressed to remove water)
1/4 Cup Soyrizo
1 Can green chiles, sliced
1 Yellow potato, peeled and diced
1 Zuchini, sliced
2 Cups mushrooms, sliced
1-2 Scallions, sliced
1 Tbsp Salsa
1 Tbsp Tofutti Sour Cream
Half an avocado,  sliced and mashed
Habanero sauce to taste
Olive Oil
Salt & pepper to taste
Dash of Garlic powder


Heat olive oil in nonstick skillet on medium heat. Add all slices veggies and allow to cook for about five minutes, stirring occasionally. Once you have pressed the tofu,( For this dish, it's not necessary to remove all the water. Just hold the block in your hands and squeeze firmly, but not too hard.) crumble it into small ricotta-like pieces into the skillet.  Mix with the veggies and cook for another 5 minutes.  Add the Soyrizo and mash up and blend well.  Add salt, pepper, garlic powder, and habanero sauce to taste.  Remove skillet from heat.
Add sour cream, salsa, avocado, scramble, and fold tortilla together.  Carefully stick tortilla in the skillet, fold side down.  Grill  for about a minute or two on each side, or until crispy.  Plate and enjoy!