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Breakfast Burritos
Guiding Stars
Servings:
4 (315 g) as an appetizerPrep Time:
15 minutesCook Time:
10 minutes
Ingredients
Tofu is a wonderful, low-fat stand-in for scrambled eggs in this tasty variation on a breakfast classic. Topped with a generous serving of a quick pico de gallo and sliced avocado, you'll find this burrito to be filling and full of flavor.
1 block firm tofu
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon garlic
1/8 teaspoon salt
2 oz. part skim cheddar cheese
1/2 small purple onion, chopped
2 large tomatoes, finely diced
1/4 cup cilantro, chopped
1 ripe avocado, sliced
4 8-inch, whole grain, reduced fat tortillas
Directions
1.
Crumble tofu into a large skillet. Sprinkle with cumin, turmeric, garlic and salt. Cook until the tofu starts to brown slightly. Place cheddar on top of scrambled tofu and stir to melt.
2.
While the tofu is cooking, mix together onion, tomatoes and cilantro to make a simple pico de gallo.
3.
Fill tortillas with scrambled tofu, a quarter of the pico de gallo and sliced avocado.
Nutrition
| Nutritional Facts | |
| Servings | 4 (315 g) |
| Base Nutrients | |
| Calories | 330 kcal (16%) |
| Calories from Fat | 124 kcal (0%) |
| Total Fat | 14 g (21%) |
| Saturated Fat | 4 g (19%) |
| Cholesterol | 3 mg (1%) |
| Sodium | 678 mg (28%) |
| Total Carbohydrates | 35 g (12%) |
| Dietary Fiber | 6 g (24%) |
| Protein | 18 g (30%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 19 mg (21%) |
| Minerals | |
| Calcium | 298 mg (23%) |
| Iron | 4 mg (19%) |
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