Tofu Breakfast Burritos

Soft and fluffy when cooked, tofu has a neutral flavor that showcases spices. This recipe can be doubled; just use a large nonstick skillet.

Yield:

4 servings (serving size: 1 burrito and 1/4 cup salsa)

Recipe from

Nutritional Information

Calories 209
Caloriesfromfat 28 %
Fat 6.4 g
Satfat 1.6 g
Monofat 2 g
Polyfat 2.4 g
Protein 12 g
Carbohydrate 26.4 g
Fiber 3.6 g
Cholesterol 5 mg
Iron 3.6 mg
Sodium 674 mg
Calcium 191 mg

Ingredients

1 teaspoon vegetable oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (12.3-ounce) package reduced-fat firm tofu, drained and crumbled
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese
2 tablespoons minced fresh cilantro
1/8 teaspoon salt
4 (8-inch) flour tortillas
2 cups baby spinach leaves
1 cup bottled salsa

Preparation

Heat oil in a medium nonstick skillet over medium-high heat. Add chili powder and cumin; cook 10 seconds. Add tofu; cook 1 1/2 minutes, stirring frequently. Stir in cheese, cilantro, and salt. Remove from heat.

Warm tortillas according to package directions. Arrange 1/2 cup spinach over each tortilla; top each with 1/4 cup tofu mixture. Roll up. Serve with salsa.

Note:

May 2002