A great egg-free vegetarian breakfast that can be easily packed to eat on the go. Recipe courtesy of The Modern Ayurvedic: Healthful, Healing Recipes for Life, published by Arsenal Pulp Press.
In a large frying pan on medium-high, heat the oil. Add onions, peppers, and broccoli and sauté for 2 minutes, stirring frequently. Cover with lid and reduce heat to medium-low allowing veggies to cook in their own steam for 2-3 minutes. Add tofu, salt, pepper, and chili sauce and sauté on medium heat for another 2 minutes until tofu has absorbed most of the liquid. Remove pan from heat.
Set oven to broil. On a baking sheet, arrange the tortillas. Place two mozzarella slices down the center of each tortilla. Melt cheese on tortillas under the broiler. As soon as cheese is melted, remove tortillas from oven and set each on a plate. Place 1/2 tofu filling down the center of each tortilla, leaving at least 1 1/2 in (4 cm) at the bottom empty.
Sprinkle cilantro on top of filling. Fold bottom up to form an envelope base and roll tortilla sides up.