RECIPE OF THE DAY: Scrambled Tofu w/ Burritos with Beans

by Village Vegan

1 cup uncooked brown rice

1/3 cup red salsa

1 tsp. taco seasoning

1 cup frozen potatoes or hash browns

1 cup canned black beans, drained

8-oz. pkg. soy chorizo

1 block firm tofu, drained and crumbled into bite-sized pieces

2 Tbsp. vegetable oil

1 Tbsp. nutritional yeast

1/4 tsp. turmeric powder

Salt and pepper, to taste

1/4 cup vegan cheese shreds (optional)

4 large wheat tortillas

1/4 cup Vegenaise

Preheat the oven to 350°F.

Bring 2 cups of water to a boil. Add the brown rice, reduce the heat, and let simmer, covered, for 45 minutes. Then let the rice sit, covered, for another 15 minutes. (Or cook the brown rice in a rice cooker with 2 cups of water.)

Stir the salsa and ½ teaspoonful taco seasoning into the cooked rice.

Bake the frozen potatoes in the oven until cooked through (about 15 minutes).

Place the beans in a small pot and cook on the stovetop over medium heat for 5 minutes.

Heat the soy chorizo in a small frying pan for 5 minutes. Add water as needed to prevent sticking.

Oil another frying pan and cook the tofu over medium heat. Add the nutritional yeast, turmeric, remaining ½ teaspoonful taco seasoning, and salt and pepper.

Simmer until the tofu is warm and excess liquid has evaporated. Optional: Add the vegan cheese shreds and simmer until melted.

Warm the tortillas in the oven or microwave, if desired. Layer ½ cup cooked rice, ¼ cup black beans, ¼ cup soy chorizo, ¼ cup potatoes, and ½ cup tofu scramble on each tortilla, roll into a burrito, and drizzle with 1 tablespoonful Vegenaise. Serve and enjoy!

Makes 4 servings

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ALSO A Note from

Michael Greger, MD

Check out your local public library for cookbooks—I’ve been amazed at the selection in all the cities where I’ve lived. Or, for those for which books are just so 20th century, the online Rouxbe Cooking School holds healthy cooking classes. Check them out: 
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