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Mushroom and Avocado Breakfast Burrito
Ingredients
  • 1 block of extra-firm tofu, pressed and crumbled
  • 1+ tablespoon extra virgin olive oil
  • 2 tablespoons braggs amino acids
  • 1 tablespoon toasted sesame seed oil
  • ½ tablespoon cumin
  • 1 carrot, shredded
  • 1 can black beans, rinsed and drained
  • 1 8 oz package mushrooms, sliced
  • 2 avocados, sliced
  • 4 to 6 whole wheat or gluten free tortillas
  • subheading: For the Sriracha Aioli:
  • 2 Tablespoons Vegenaise
  • spritz of fresh lemon juice
  • 1 teaspoon (or more depending on taste) Sriracha
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