Breakfast Burrito, plant based with no added fat

A breakfast burrito made with tofu, kale, celery and mushrooms.
Have you ever created a meal by tossing in a little of this and a handful of that until it looks good and then sit down to eat, and realize that "Hey, this is pretty good.  Now how am I going to make it again since I didn't write down anything that I did?"
Well, that's where this little blog comes in.  Now quick before I forget:

Ingredients:

1 package extra firm tofu, drained and crumbled or cubed (about 2 cups)
1 cup diced celery
1 cup diced mushrooms
1 cup fresh kale, rinsed, remove large central rib and tear into bite-sized pieces
1/4 cup nutritional yeast flakes
1 tablespoon non-dairy milk
1 tablespoon chia seeds
1 teaspoon Bragg 24 Herb
1/4 teaspoon cumin
black pepper to taste
Daiya cheese shreds for topping, optional
Tortillas, whole grain, extremely low fat

Place mushrooms and celery in a non-stick skillet over medium heat and cook until tender, about two minutes. Meanwhile combine tofu and all other ingredients (except tortillas and kale).  Add mixture to vegetables in skillet and continue cooking for a minute, add kale and cook until kale is tender, another minute or so.  Heat tortillas in a panini press or in a warm skillet until pliable but not crisp.

Something about the combination of flavors reminds me of Thanksgiving morning for just a split second as I take the first bite.  It must be the celery and the sage in the herb mix.