When my husband and I lived in California, there was a place that we really loved to dine at named Dharma’s.
Yes, it lived up to the name…
Cooky owner, rockstar looking workers, New Age decor…
Yet it was a wonderful place to eat out at. In fact, if you were in my town, it was an absolute must – everyone knew that.
This restaurant, beautifully was full of all sorts of healthy, organic, vegan, and gluten free clean eats. It was known for its colossal sized breakfast, lunch, and dinner options to try that crossed all cultural bounds – Indian cuisine, Asian, Mexican, Italian, American – you name it.
When it came close to the time that we had to move, my husband and I decided that we would go there several times, to learn how to recreate a meal that they have on their breakfast/lunch menu called “Three Dog Morning”. We loved Three Dog Mornings! I remember the first day we had them (story too long to tell)…
The Three Dog Morning included a gigantic tortilla filled with all sorts of good breakfast stuff (potatoes, tofu, peppers, onions), topped with fresh guacamole (at request).
I would say it was the most popular menu item at Dharma’s.
Well, we went there enough.
We mostly figured it out.
Tweaked it to make it better.
Here is our rendition of the Three Dog Morning from Dharma’s.
This recipe serves two people…or four if you are not daring enough to make it loaded!
1-14 oz. tub of tofu, strained, and crushed in chunks
1 tbsp olive oil
1/2 tsp turmeric
1-1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp minced garlic
1/2 tsp Mrs. Dash table blend
Celtic salt, to taste
cayenne, to taste
4 Tofu Pups (vegan and gluten free tofu hotdogs)
1/2 medium onion, cut in strips
1/2 yellow or orange bell pepper, cut in strips
4 green onions, chopped
2 cups Ore Ida mini tater tots, baked
1/2 to 1 cup Daiya cheese shreds
2 Gluten Free Tortillas (use 4 if you are not making big burritos)
Avocado, or Guacamole (optional addition)
Preheat oven to 350 degrees fahrenheit and bake the tater tots, until golden brown. This takes about 20 minutes or so. Then begin next process… This works the same if you just choose to do baked fresh potatoes in this recipe, which are just as good, if not better.
Heat a large frying pan now, on medium high, and add olive oil.
Once the oil is warm, place your strained, and crushed tofu in the pan, and begin to stir it in the oil. Allow the tofu to fry for a minute or so before adding the ingredients.
Next, add all of the seasonings, including the minced garlic and stir until it looks like yellow scrambled eggs.
While the tofu “eggs” are frying for about 10 minutes or so (depends on stove sometimes), cut into small circular pieces the Tofu Pups. Then add them to the scramble, and stir in lightly. You do not want to make your tofu crumbly, so be careful. To keep them fluffy looking, stir lightly.
Cut up your onions, yellow or orange bell pepper, and green onion, and add them into the scramble. Stir gently.
Once the vegetables are well incorporated, add in the tater tots, and stir gently again.
When everything is well mixed and cooked, add Daiya cheese cheddar shreds to the top, and allow to melt into the warm scramble. You do not have to stir in the cheese.
While the cheese is melting, prepare your gluten free tortilla wrap by warming it on a griddle. Once it is warmed, add your scramble to one side of the tortilla, followed by a topping of avocado, or guacamole if you choose.
For this scramble, I did a “simple guac” which included mashed avocados, a little salt, and some lime juice. Then mix it all together and voila! You have an amazing burrito.