Breakfast Burritos (a good way to use leftover baked potatoes)

Breakfast Burritos (a good way to use leftover baked potatoes)

1 pkg. of six sprouted-wheat tortillas (or homemade whole-grain tortillas from Ch. 6)
1 16-oz. package firm tofu, chopped
1 onion, chopped
2 cups broccoli (or 1 pkg. frozen), chopped
1 red bell pepper, chopped
3 baked potatoes, chopped (leave peels on)
2 cloves garlic, minced
1 Tbsp. extra-virgin olive oil
1 Tbsp. Bragg’s Liquid Aminos
1 tsp. turmeric
1 tsp. cumin
½ cup cilantro, chopped
salsa

Heat oil in wok or frying pan, add vegetables and tofu, and sautee until tender-crisp.
Continue cooking, adding seasonings and tossing until well coated. Remove from heat
and toss in cilantro. Serve in warm tortillas with salsa.