Breakfast is often the kingdom of sweetened cereal grains and sugary fruit, and while waking up to something sweet can be nice, switching to a savory dish can be an utter pleasure. This burrito recipe takes scrambled tofu south of the border for a mildy spicy concoction that will get your day started with protein, vegetables, whole grain and loads of flavor. If you’re in a hurry, wrap your burrito in foil and take it with you!
Tofu is a wonderful, low-fat stand-in for scrambled eggs in this tasty variation on a breakfast classic. Topped with a generous serving of a quick pico de gallo and sliced avocado, you’ll find this burrito to be filling and full of flavor.
Servings: 4 (314 G )
Prep Time: 15 Minutes
Cook Time: 10 Minutes
- 1 block firm tofu
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon garlic
- 1/8 teaspoon salt
- 2 oz. part skim cheddar cheese
- 1/2 small purple onion, chopped
- 2 large tomatoes, finely diced
- 1/4 cup cilantro, chopped
- 1 ripe avocado, sliced
- 4 8-inch, whole grain, reduced fat tortillas
Crumble tofu into a large skillet. Sprinkle with cumin, turmeric, garlic and salt. Cook until the tofu starts to brown slightly. Place cheddar on top of scrambled tofu and stir to melt.
While the tofu is cooking, mix together onion, tomatoes and cilantro to make a simple pico de gallo.
Fill tortillas with scrambled tofu, a quarter of the pico de gallo and sliced avocado.