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Tofu Breakfast Burritos

Yield 4 servings (serving size: 1 burrito and 1/4 cup salsa)
Soft and fluffy when cooked, tofu has a neutral flavor that showcases spices. This recipe can be doubled; just use a large nonstick skillet.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.