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Tofu Breakfast Burrito

Servings 6 people
Calories 345kcal

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.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING: 345 cal, 7g fat (2g mono, 3g poly, 1g sat), 0mg chol, 18g protein, 48g carb, 10g fiber, 649mg sodium

Nutrition

Calories: 345kcal | Carbohydrates: 48g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 649mg | Fiber: 10g