Vegetarian Breakfast Burrito

Heat a large skillet over medium-high heat and add the shredded tofu, breaking it into bite-sized crumbles as it cooks.

Sprinkle the curry powder, fresh crushed garlic, and minced onion over the tofu and stir to combine evenly.

Pour in the tamari and continue cooking, stirring occasionally, until the tofu absorbs the flavors and begins to brown slightly.

Add the cooked spaghetti squash strands to the skillet and toss with the tofu mixture until heated through.

Warm the wheat tortillas in a dry skillet or over an open flame for about 30 seconds per side to make them pliable.

Warm the enchilada sauce in a small saucepan over low heat.

Lay a warm tortilla flat on a work surface and spoon a generous portion of the tofu and squash filling in the center.

Sprinkle nutritional yeast flakes over the filling and drizzle with warm enchilada sauce.

Fold in the sides of the tortilla first, then roll tightly from bottom to top, creating a sealed burrito.

Repeat with remaining tortillas and filling.

Serve the burritos warm, optionally placing them seam-side down in a baking dish and drizzling with additional enchilada sauce.