Tofu Breakfast Burrito
This tofu burrito provides a great alternative to a typical breakfast burrito that will give you the same flavor as an egg burrito.
contains glutencontains dairy
Ingredients
US
Metric
- 8 ounces tofu (firm, unseasoned, drained, cubed)
- 1 tablespoon olive oil
- 1 cup mushrooms (baby portabella (cremini), sliced)
- 1 cup cheddar cheese ((2% fat) shredded)
- 4 whole wheat tortillas ((8-inch))
- 4 tablespoons cheese ((Neufchatel), reduced-fat, softened, divided)
- 4 tablespoons salsa (divided)
Make it lactose-friendly
- 1 cup cheddar cheese ((2% fat) shredded) → lactose-free or aged hard cheese (naturally lower lactose)
- 4 tablespoons cheese ((Neufchatel), reduced-fat, softened, divided) → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Spread the cubed tofu over layers of paper towels. Set aside to dry slightly.
- While the tofu is drying, heat a large skillet or sauté pan over medium heat.
- Add the olive oil and heat until shimmering.
- Add the mushrooms, onion, tomato, and bell pepper. Cook, stirring often, until tender, about 5-10 minutes.
- Crumble the tofu into small pieces and add it to the pan with the vegetables, along with the salt.
- Stir and cook until well-combined and soft, about 5 minutes. Turn off the heat and stir in the shredded cheese.
- Spread 1 tablespoon of the cream cheese down the center of each tortilla, then top with a quarter of the tofu mixture. Top with 1 tablespoon of the salsa.
- Fold the sides of the tortilla toward the center, then roll up like a burrito. Repeat Step 7-8 with the remaining tortillas.
- Serve warm.
Nutrition (estimated, per serving)
| Calories | 109 |
|---|---|
| Protein | 3.0 g |
| Fat | 5.9 g |
| Carbs | 11.4 g |
| Fiber | 0.4 g |
| Sodium | 145 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)