Tofu Breakfast Burritos

Soft and fluffy when cooked, tofu has a neutral flavor that showcases spices. This recipe can be doubled; just use a large nonstick skillet.

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

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

209 (28% from fat)

Fat:

6.4g (sat 1.6g,mono 2g,poly 2.4g)

Protein:

12g

Carbohydrate:

26.4g

Fiber:

3.6g

Cholesterol:

5mg

Iron:

3.6mg

Sodium:

674mg

Calcium:

191mg