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
• 4-6 whole wheat or gluten free tortillas
• For the Sriracha Aioli:
• 2 Tablespoons Vegenaise
• spritz of fresh lemon juice
• 1 teaspoon (or more depending on taste) Sriracha

Directions

1. In a large skillet, heat olive oil over medium heat. Add tofu crumbles, bragg's amino acids, toasted sesame seed oil and cumin. Cook until tofu becomes golden, stirring occasionally. Add shredded carrot and black beans, cook until beans are heated. Remove from skillet and set aside.
2. Add an extra drizzle of olive to skillet and warm over medium heat. Add mushrooms and a pinch of sea salt, sauté until mushrooms have released their moisture and start to turn a dark golden color, around 8-10 minutes.
3. Meanwhile, in a small bowl whisk together vegenaise, lemon juice and sriracha.
4. Warm tortillas on the stove top or in a microwave.
5. To assemble burritos, add a scoop of the tofu/bean scramble, scoop of sautéed mushrooms, avocado slices and sriracha aioli. Roll and eat!