Tofu Scramble Burritos with Beans and Soy Chorizo

• Preheat the oven to 350°F.
• Bring 2 cups of water to a boil. Add the brown rice, reduce the heat, and let simmer, covered, for 45 minutes. Then let the rice sit, covered, for another 15 minutes. (Or cook the brown rice in a rice cooker with 2 cups of water.)
• Stir the salsa and ½ teaspoonful taco seasoning into the cooked rice.
• Bake the frozen potatoes in the oven until cooked through (about 15 minutes).
• Place the beans in a small pot and cook on the stovetop over medium heat for 5 minutes.
• Heat the soy chorizo in a small frying pan for 5 minutes. Add water as needed to prevent sticking.
• Oil another frying pan and cook the tofu over medium heat. Add the nutritional yeast, turmeric, remaining ½ teaspoonful taco seasoning, and salt and pepper. Simmer until the tofu is warm and excess liquid has evaporated. Optional: Add the vegan cheese shreds and simmer until melted.
• Warm the tortillas in the oven or microwave, if desired. Layer ½ cup cooked rice, ¼ cup black beans, ¼ cup soy chorizo, ¼ cup potatoes, and ½ cup tofu scramble on each tortilla, roll into a burrito, and drizzle with 1 tablespoonful Vegenaise. Serve and enjoy!

Makes 4 servings