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.
Tofu Breakfast Burrito
Rate this recipe!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Tofu Breakfast Burrito
Amount Per Serving
Calories 345
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Sodium 649mg
27%
Total Carbohydrates 48g
16%
Dietary Fiber 10g
40%
Protein 18g
36%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 345 cal, 7g fat (2g mono, 3g poly, 1g sat), 0mg chol, 18g protein, 48g carb, 10g fiber, 649mg sodium
