CL Tofu Breakfast Burritos - 4 pts

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CL Tofu Breakfast Burritos - 4 pts

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

 

 

 

 

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.

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.

 

Yield: 4 servings (serving size: 1 burrito and 1/4 cup salsa)

 

NUTRITION PER SERVING

CALORIES 209(28% from fat); FAT 6.4g (sat 1.6g,mono 2g,poly 2.4g);

PROTEIN 12g; CHOLESTEROL 5mg; CALCIUM 191mg; SODIUM 674mg; FIBER 3.6g;

IRON 3.6mg; CARBOHYDRATE 26.4g

 

Source: Cooking Light, MAY 2002

Formatted by Chupa Babi in MC: 03.25.07

 

Soft and fluffy when cooked, tofu has a neutral flavor that showcases

spices. This recipe can be doubled; just use a large nonstick skillet.

 

ChupaNote: Replaced the chile powder with chile paste, added 1/2 cup

minced vidalia onion after tofu was cooked and before wrapping,

increased cilantro to 1/4 cup.

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