I made these for our Sunday brunch this week. I still had cashew gravy, some baked pumpkin, and lots of salsa leftover, so I needed an excuse to use some of them, and this was a great excuse!
Whole wheat tortillas
Breakfast potatoes
Cashew gravy
Salsa
Sprouts
Scrambled tofu cooked with the optional ingredients that I added today:
.5 t garlic powder
2 t vegit (a seasoning blend, like spike)
1 t basil
1 t dill
1 T fresh parsley, chopped fine
1 c cooked pumpkin cubes
2 green onions, sliced
Put potatoes and scrambled tofu in tortillas, drizzle with cashew gravy, garnish with salsa and sprouts.
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