Breakfast Burritos

Every vegetarian has his version of the tofu breakfast burrito. This is my version, which I make for Jeffrey on Saturday and Sunday mornings. I make myself a burrito as well, except mine is not vegan. Both are quite delicious, so I will post both recipes for your enjoyment. These burritos are made with potatoes, and I have previously employed sauteed home fries or sometimes homemade hash browns. I attempt to make everything from scratch as often as possible, but I get a little lazy on the weekend mornings. Thus, I began using french fries in the burritos. You may use whatever type and style of potato you prefer; I do not feel that any type is better than another.

Ingredients (vegan version):
2 T olive oil
1/4 of a block of extra-firm tofu, sliced lengthwise into four half inch thick strips
2 T nutritional yeast flakes
1 strip Smart Bacon
1 slice of Tofutti cheese
Potatoes (as many and whatever type you prefer)
1 large flour tortilla

Method (vegan version):
Cook your potatoes. If you are using french fries, preheat your oven and begin to bake the fries before you start anything else. If you are making fresh potatoes, cook those first and then set aside. Heat the olive oil on medium heat in a non-stick skillet. Spoon the nutritional yeast flakes onto a large plate or cutting board. Roll the strips of tofu in the flakes until covered. Let sit for a few minutes and then roll again. Fry the tofu in the olive oil for about five minutes on each side, until it is golden brown. Fry the strip of bacon during the last five minutes alongside the tofu. While the tofu and bacon are frying, tear the slice of cheese into small pieces and place in the middle of the tortilla. Remove the bacon from the heat and pat on a paper towel to remove excess oil. Tear into small pieces. Assemble the burrito in this way: potatoes, tofu, bacon. Make sure to place everything in the middle, covering the cheese. Fold the burrito (I am not going to tell you how to do this. Folding a burrito can be frustrating for the beginner, so if you are not adept at burrito construction, you may fold it in the way which works best for you). Serve with Cholula or salsa, and sour cream. Guacamole is good too, if you have it available.

Ingredients (omnivorous version):
2 eggs
1 slice of whatever cheese makes you happy (I use Muenster)
1 strip of Smart Bacon
Potatoes (as many and whatever type you prefer)
1 large flour tortilla

Method:
Follow the same instructions as the vegan version, however fry eggs rather than tofu and do not use olive oil.