A filling Tofu Scramble Breakfast Burrito that has lots of nutrients and protein to get your day started off right!
I’m getting back into the swing of making more meals at home since Expo West seriously messed that habit up. I have quite a few samples still left over and have been trying to use/eat them up. I can definitely tell the difference in how I feel when I’m eating more pre-made, packaged food than when I have my fridge stocked with fresh produce and am cooking more frequently at home.
So, this morning, instead of eating a bowl of granola with some unsweetened coconut milk I decided to make a savory breakfast that I could put a little effort into and that was super filling. Originally, I was going to use the humongous leaves of Swiss chard that I have to wrap the tofu scramble mixture; but, they were just too coarse and bitter to eat raw because of how long they had grown. The problem was solved by chopping up the chard, throwing it in the scramble and wrapping everything up with a toasted tortilla. If you want to cut out a majority of the carbs, just eat the scramble by itself without making it a burrito.
- 1 Block Organic Extra Firm Tofu
- 1 tsp . Coconut Oil
- 1/2 Cup White Onion, Diced
- 1 Cup Button Mushrooms, Sliced
- 1 Cup Swiss Chard, De-stemmed and Chopped
- 1 Cup Heirloom Tomato, Chopped
- 1/2 Cup Daiya Mozzarella Shreds
- 1/2 Cup Avocado, Diced
- 1/4-1/2 tsp . Salt
- 1/4 tsp . Turmeric
- 1/4 tsp . Italian Seasoning
- 1/4 tsp . Black Pepper
- Pinch of Fennel Seeds
- 3 Tortillas or Wraps
- Prepare the tofu by draining the liquid out, wrapping it tightly with a small towel and pressing down on it firmly (I used a pan to put pressure on it) for two minutes.
- Melt the coconut oil in a medium-sized pan over medium heat. Once hot, start to simmer the onions in the pan until nearly clear.
- Crumble the tofu into the pan with your hands and saute with the onions for two minutes. Then, add in the mushrooms, Swiss chard, and tomatoes; cook until the mushrooms and Swiss chard are wilted.
- Lower the stove temperature to low-medium. Take the Daiya mozzarella shreds, avocado and the seasonings and add them into the pan. Stir together until the Daiya has melted, season with extra salt and pepper if you feel that it's needed.
- Heat the tortillas in the oven or over a stove burner for just a minute or two, then fill it with the scramble mixture accordingly.
Nutrition Information:Yield: 3Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
This Tofu Scramble Breakfast Burrito is colorful, full of flavor, and extremely satisfying. Plus, isn’t everything more fun to eat when it’s wrapped up and you don’t need any utensils? I would just make sure to have a napkin on hand, it may get a little messy. 😉
The bloghop, this month, is filled with so many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!
Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
Please join in on the #greenslove fun by linking up any greens recipe from the month of March 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #greenslove event! The twitter hashtag is #greenslove.