Try this Tofu Scramble Burrito Style recipe, or contribute your own.
Suggest a better descriptionSandwich the tofu between two plates and rest a heavy book or weight on the top plate. Press for 15 minutes, then drain the expressed liquid from the bottom plate. In a medium skillet on medium heat, warm the oil. Add the onions and sauté for 3 to 5 minutes, until they begin to soften. Add the garlic, bell pepper, cumin, chili powder, and salt. Crumble the pressed tofu into the skillet and stir gently to combine the tofu with the vegetables. Cook for about 4 minutes, uncovered, until the moisture evaporates. Gently turn the scramble and continue cooking for another 2 to 3 minutes. Warm the tortillas in a dry skillet over medium to medium-high heat for a minute. Spoon the filling into the center of each tortilla and top with salsa and cilantro or parsley. Fold the burrito: first bring the bottom end over the filling, and then fold in the sides to create a package with one end open. Serve hot.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 433 | ||
Calories from Fat: 73 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 149.3mg | 5 % | |
Potassium 583.3mg | 15 % | |
Total Carbohydrate 80.7g | 24 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 69g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 433
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