1 lb. firm tofu, crumbled
2 lg. carrots, grated
2 zucchini, grated
5 scallions, chopped
1/2 c. roasted sunflower seeds
1 tsp. minced garlic
1 tbsp. oil
Salsa
1 ripe avocado, mashed
1 oz. salsa
1 tsp. fresh lemon juice

In a skillet, heat oil and saute garlic. Add onions, carrots, zucchini; cook 3-4 minutes. Add tofu and sunflower seeds. Cook 3 more minutes and remove from heat. In a bowl, mash avocado, salsa and lemon together. Wrap scramble and salsa in a whole tortilla.