Tofu Breakfast Burritos

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* Exported from MasterCook *

 

Tofu Breakfast Burritos

 

Recipe By : Cooking Light Magazine, May 2002, page 186

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon vegetable oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

12 1/4 ounces packaged reduced-fat firm tofu -- (12.3-ounces)

drained and crumbled

1/4 cup shredded reduced fat cheddar cheese -- (1 ounce)

2 tablespoons minced fresh cilantro

1/8 teaspoon salt

4 8 inch flour tortillas

2 cups baby spinach leaves

1 cup bottled salsa

 

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

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

 

1. 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.

 

2. 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).

 

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

PROTEIN 12g; CARB 26.4g; FIBER 3.6g; CHOL 5mg; IRON 3.6mg; SODIUM 674mg;

CALC 191mg

 

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