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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 28%
  • Fat: 6.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2.4g
  • Protein: 12g
  • Carbohydrate: 26.4g
  • Fiber: 3.6g
  • Cholesterol: 5mg
  • Iron: 3.6mg
  • Sodium: 674mg
  • Calcium: 191mg

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

  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.
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