Veggie Tofu Scramble Breakfast Burrito
Serves 4
Nutrition facts per serving: Calories: 271;
fat: 13g (saturated: 2g), carbohydrates: 21g, protein: 25 g, fiber: 9 g, sugar: 3g
You can substitute any vegetables for the broccolini. Spinach and other greens are good options, you will need about 2 cups cooked vegetables so keep that in mind if you are using greens, they cook down so you will need to start with more greens.
14 ounces soft tofu, drained and patted dry
8 ounces broccolini or broccoli, trimmed and chopped to about ½-¾-inch pieces
½ cup water
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
½ cup chopped onion
⅛ teaspoon ground turmeric
2 ounces feta cheese, crumbled
4 whole-grain wraps (about 80-100 calories each)
Line a baking sheet with several layers of paper towels and crumble tofu into ¼-½ inch pieces, spreading it out evenly onto the paper towels and let drain for 20 minutes, then pat dry with additional paper towels.
Meanwhile, add ½ cup water, broccolini, and ½ teaspoon salt to a medium nonstick skillet. Bring to a simmer over medium-high heat cover and cook for 2 minutes. Remove lid and continue to cook until the water has evaporated. Reduce heat to medium and add 1½ teaspoon of oil and onion to the pan with broccolini and continue to cook until the broccolini is tender and onions are soft - about 5 minutes. Transfer vegetables to a bowl. (this is your filling)
Heat remaining 1½ teaspoon oil in the now-empty skillet. Add tofu, ½ teaspoon salt, ½ teaspoon black pepper, and turmeric and cook until tofu is hot - about 2 minutes.
Lay the wraps on a work surface. Divide the vegetables evenly amongst the wraps, laying them in the center of the wrap. Top with the tofu and crumble the cheese evenly over the tofu. Roll up the wraps like a burrito. Eat immediately or wrap individually in plastic wrap or foil (use foil if you plan to reheat in the oven.)
To Serve: It’s best to wrap the burritos when you are ready to eat. If you are only eating one burrito, the filling components can be combined in one container and refrigerated for several days. When you are ready to serve, lay the wraps (or one wrap if only serving one) on a work surface. Portion out the filling evenly amongst the wraps, laying them in the center of the wrap. Top with the tofu and crumble the cheese evenly over the tofu. Roll up the wraps like a burrito.
For serving (1-2 wraps), heat 1 teaspoon oil in a small nonstick skillet over medium heat until shimmering. Add the wrap (or wraps) to the skillet and cook until browned on both sides, about 2 minutes per side.