Tofu scramble
1 block TJs extra firm tofu
2 T canola oil
1/2 red beet, shredded
1 cup garbanzo beans

Marinade:
2 T tahini
1 T tamari (or soy sauce)
3 t sweet chili sauce
1 T canola oil
1 t dijon mustard
2 t crushed garlic

Heat the canola oil in a large skillet.  Crumble the tofu into small pieces that resemble scrambled egg, add to the pan.  Stir the tofu scramble frequently, until the chunks are looking golden on all sides, then add the shredded beet, garbanzo beans and the marinade.  Saute for another 10 minutes or so on medium heat.  Remove and set aside.

Tofu scramble

1/2 large, or 1 small red pepper, diced

1 T olive oil

1 t oregano

Mix all in a large bowl.  Place on a baking sheet and roast, in a 400 degree oven for about 20 minutes, turning once during roasting. Remove and add to the tofu scramble, mix well.
 

Roasted veggies (broccoli, peppers, collards)





If you’re using Ezekial tortillas, these really need to be heated somehow, either wrapped in tin foil in the oven for about 10 minutes at 350 or lower; or (how I do it), browning them on both sides in a skillet with a bit of olive oil.  If you’re using cheese – place the shredded cheese on 1/2 the tortilla, fold, and brown in your skillet – flipping after just a  couple minutes to get each side nice and golden and the cheese melted.