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