Crispy Sesame Tofu Lettuce Wraps
30 minServes 4Easy
Cornstarch-crisped tofu tossed in a sticky sesame glaze, piled into cool lettuce cups.
Read the recipeHeat the oil in a large skillet over medium-high heat. Add the hash browns in an even layer and cook, undisturbed, for 4 to 5 minutes per side, until golden and crisp. Season with salt and set aside.
Whisk the eggs with the milk, salt, and pepper. Melt the butter in the same skillet over medium heat and scramble the eggs gently until just set, about 3 minutes.
Warm the tortillas briefly in a dry skillet or the microwave so they fold without cracking.
Divide the eggs, hash browns, cheese, and sausage or beans among the tortillas. Fold in the sides and roll tightly into burritos.
Eat immediately, or wrap each burrito individually in foil and freeze for up to 2 months. Reheat frozen burritos in the microwave for 2 to 3 minutes, or in a 375°F oven for 25 minutes.
Let burritos cool completely before wrapping and freezing — trapped steam is what causes soggy tortillas later.
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