Delicious Living
  • 1 tablespoon olive oil
  • 1 medium-large onion, chopped
  • 2 cloves garlic, minced
  • 1 large red bell pepper, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 pound firm organic tofu, well drained and pressed to remove excess water
  • 1 teaspoon ground turmeric
  • 1 cup cooked brown rice
  • 1 tablespoon tamari or soy sauce
  • 1/2 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, drained and smashed or puréed
  • 6 whole-wheat tortillas
  • Fresh avocado, salsa, and sour cream, for garnish

Tofu Breakfast Burrito

Elisa Bosley | Delicious Living
  • Serves: 6 people
  • Calories per serving: 345

This hearty breakfast tastes superb with fresh avocado and hot salsa, plus a dollop of vegan or regular sour cream. You can substitute any vegetables—mushrooms, spinach, even potatoes—for the ones listed.

  1. Heat oil in a 10-inch skillet over medium heat. Add onion and garlic and sauté until fragrant, 3–5 minutes. Add bell pepper, cumin, and coriander; continue sautéing until vegetables are soft, 5–10 minutes.
  2. Crumble tofu into skillet and stir. Sprinkle with turmeric and mix. Add cooked rice, tamari, and cilantro; stir. Taste and adjust seasoning with salt and pepper.
  3. To assemble burritos: Spread puréed black beans down the middle of each tortilla; top with tofu filling, roll up, and serve warm, topped with garnishes.

PER SERVING: 345 cal, 7g fat (2g mono, 3g poly, 1g sat), 0mg chol, 18g protein, 48g carb, 10g fiber, 649mg sodium

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