Tofu/Tater Burritos

Ole´ to this south of the border inspired breakfast treat!

8 Yukon Gold potatoes
1-12 or 14 oz container of tofu
2 tsp onion salt or powder
1/2 tsp garlic powder
1 pinch turmeric
3 Tbsp olive oil
1 squash, diced
1 bell pepper, diced
1 onion, diced
black or green olives, chopped
flour tortillas
jar of salsa

Preheat oven to 425°. Cut potatoes in cubes and place in plastic container with lid. Pour in 2 tablespoons of olive oil, 1 tsp of onion salt, 1/4 tsp garlic powder. Shake well until potatoes are evenly coated with seasonings. Empty onto baking sheet and place in oven. Cook until potatoes are tender then remove from oven.

Drain and rinse tofu, cutting into cubes. Place in plastic container with lid. Add turmeric, 1 tsp of onion salt, 1/4 tsp of garlic powder and 1 tablespoon of olive oil. Pour into skillet and saute on medium heat. Add diced squash, bell pepper and onion. Saute until vegetables soften, usually 5 to 10 minutes. Add olives and potatoes to sauted vegetable and tofu mixture. Warm tortillas and fill with mixture. Season with salsa.

Servings: 4

Submitted by Glenna Eady

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