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Tofu Breakfast Burritos
Recipes
Tofu Breakfast Burritos
4 servings
15 minutes total

Ingredients

  • 1 package seasoned baked tofu (7–8 oz)
  • 1 tablespoon olive oil
  • 8 oz sliced fresh baby portabella mushrooms
  • 8 oz tomato trinity mix (diced fresh tomatoes, onions, and bell peppers)
  • ¼ teaspoon kosher salt
  • 1 cup dairy-free cheddar-style shreds
  • 4 (10-inch) flour tortillas
  • ¼ cup dairy-free plain cream cheese alternative
  • Salsa (optional for serving)

Steps

    1. Crumble tofu into small pieces. Preheat large, nonstick sauté pan 2–3 minutes on medium. Place oil in pan, then add mushrooms; cook 2–3 minutes, stirring continuously, until mushrooms are slightly softened.
    2. Add trinity mix to pan; cook and stir 1–2 minutes until mix is softened. Add tofu and salt; stir until well blended. Sprinkle shreds on top of tofu mixture; cover pan and remove from heat.
    3. Microwave tortillas on HIGH 30 seconds to soften. Spread cream cheese alternative evenly on tortillas; top with tofu mixture. Fold over ends of tortillas and roll over filling to make burritos. Serve with salsa, if using.

Amount per ¼ recipe serving: Calories 460, Total Fat 21g, Sat Fat 5g, Trans Fat 0g, Chol 0mg, Sodium 1120mg, Total Carb 51g, Fiber 6g, Total Sugar 6g, (Incl. 1g Added Sugars), Protein 15g, Vitamin D 0%, Calc 15%, Iron 20%, Potassium 10%