Teresa's Recipes
Tofu Scramble Burrito
Indulge in the vibrant flavors of this Tofu Scramble Burrito. Brimming with protein-rich tofu, sautéed veggies, and a medley of spices, this burrito promises a hearty breakfast that will fuel your day. Wrapped up in a warm tortilla, and garnished with cool avocado, tangy salsa, and fresh cilantro, this dish is a beautiful fusion of textures and flavors. Originating from Mexican cuisine, this tofu twist on the traditional scrambled egg burrito offers a delightful and nutritious vegetarian alternative.
Ingredients
- 1/4 cup, chopped Cilantro
- 1 cup Salsa
- 1, pitted and sliced Avocado
- 4 Tortillas
- to taste Salt
- to taste Black pepper
- 1/2 teaspoon Paprika
- 1/2 teaspoon Cumin
- 1/2 teaspoon Turmeric
- 2 cups, chopped Spinach
- 1, diced Bell pepper
- 1, diced Onion
- 2 tablespoons Olive oil
- 1 block (14 ounces), drained and crumbled Tofu
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Brunch
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 380
- Fat: 20g
- Carbs: 35g
- Protein: 18g
- Sodium: 540mg
- Sugar: 5g
Instructions
- Press the tofu for 15 minutes to remove excess water, then crumble it into small pieces.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper to the skillet, sautéing until they soften and the onion becomes translucent, about 5 minutes.
- Add the crumbled tofu to the skillet. Sprinkle over the turmeric, cumin, paprika, salt, and pepper. Stir well to combine, ensuring the tofu is well-coated with the spices.
- Cook the tofu scramble for about 5-7 minutes, until it’s heated through and slightly browned. This will give the tofu a wonderful, slightly crispy texture.
- Add the chopped spinach to the skillet, cooking for an additional 2 minutes until the spinach wilts.
- While the scramble cooks, warm the tortillas in a separate skillet over medium heat or directly over the flame if you have a gas stove. Keep them warm by wrapping in a clean kitchen towel.
- Divide the tofu scramble mixture evenly among the warmed tortillas.
- Top each with a few slices of avocado, a generous dollop of salsa, and a sprinkle of chopped cilantro.
- Roll up the tortillas into burritos. Tuck in the sides as you roll to keep the filling in place. Serve immediately, while they’re still warm.