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Scrambled Tofu Burritos   

Directions:

Crumble both kinds of tofu into a mixing bowl. Add yeast, seasonings, and green chilies; set aside. Sauté 1 cup chopped green onion in water until water is gone. Mix in seasoned tofu, and simmer approximately 15-20 minutes. Serve wrapped in flour tortillas with your favorite toppings.

NOTE: I make the filling and then let each one of my family fill their own burrito. That way they can put on their own favorite toppings. Sometimes I put mushrooms in the filling for variety. If I am serving these at a brunch for a lot of guests, I fill them all ahead of time and keep them warm in the oven until ready to serve. I put the toppings out buffet style and let the guests choose their own toppings. Topping suggestions: Tofutti Better than Sour Cream, fresh tomatoes-diced, guacamole, tofu cheese, salsa, black olives-sliced, lettuce-shredded.

Nutritional information:

Yield: 10 burritos. Per burrito (without topping): calories: 267; fat: 5 grams; saturated fat: 1.6 grams; sodium: 624 milligrams; carbohydrates: 44 grams; dietary fiber: 28 grams; protein: 11 grams.

The Micheff sisters-Linda Johnson, Cinda Sanner, and Brenda Walsh-appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking with the Micheff Sisters (Pacific Press) is a bestseller among health-conscious cooks worldwide.

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