Tofu-Breakfast-Burrito

  • Prep Time:15 minutes

  • Cook Time: 10 minutes

  • Serving Size:

  • Serves: 4 burritos

Ingredients

4 tablespoons cheese ((Neufchatel), reduced-fat, softened, divided)

4 whole wheat tortillas ((8-inch))

4 tablespoons salsa (divided)

1 cup cheddar cheese ((2% fat) shredded)

1 tablespoon olive oil

1 cup mushrooms (baby portabella (cremini), sliced)

8 ounces tofu (firm, unseasoned, drained, cubed)

Steps

  1. Spread the cubed tofu over layers of paper towels. Set aside to dry slightly.
  2. While the tofu is drying, heat a large skillet or sauté pan over medium heat.
  3. Add the olive oil and heat until shimmering.
  4. Add the mushrooms, onion, tomato, and bell pepper. Cook, stirring often, until tender, about 5-10 minutes.
  5. Crumble the tofu into small pieces and add it to the pan with the vegetables, along with the salt.
  6. Stir and cook until well-combined and soft, about 5 minutes. Turn off the heat and stir in the shredded cheese.
  7.  Spread 1 tablespoon of the cream cheese down the center of each tortilla, then top with a quarter of the tofu mixture. Top with 1 tablespoon of the salsa.
  8. Fold the sides of the tortilla toward the center, then roll up like a burrito. Repeat Step 7-8 with the remaining tortillas.
  9. Serve warm.

Source Food and Nutrition Services, US Department of Veterans Affairs

U.S. Department of Agriculture. Nutrition.gov Website. Tofu Breakfast Burrito. Recipe source: Source Food and Nutrition Services, US Department of Veterans Affairs. Available at nutrition.gov/recipes. Access date: 09-05-2024.