Tofu Breakfast Burrito Recipe

Name: Tofu Breakfast Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons red onions, chopped; 4 tablespoons red peppers, chopped; 16 ounces soft tofu, drained and cubed (2 blocks); ½ teaspoon turmeric (a pungent, yellow-orange spice); 15 ounces cooked black beans (1 Can); 4 (8 inch) flour tortillas; ½ cup fat-free cheddar cheese, grated (I prefer regular cheddar cheese); 1 tomatoes, diced; 4 tablespoons salsa; 4 tablespoons nonfat sour cream; salt, to taste; fresh ground black pepper, to taste

Servings: persons

4 tablespoons red onions, chopped
4 tablespoons red peppers, chopped
16 ounces soft tofu, drained and cubed (2 blocks)
½ teaspoon turmeric (a pungent, yellow-orange spice)
15 ounces cooked black beans (1 Can)
4 (8 inch) flour tortillas
½ cup fat-free cheddar cheese, grated (I prefer regular cheddar cheese)
1 tomatoes, diced
4 tablespoons salsa
4 tablespoons nonfat sour cream
salt, to taste
fresh ground black pepper, to taste

1
In a non-stick pan, saute the red pepper and onion until they turn light brown.
2
Add the tofu and turmeric (the spice will give the tofu a yellow color).
3
Break up the tofu cubes by crushing with a fork, and cook for about 40 seconds, or until there is no moisture remaining.
4
Add salt and pepper, to taste.
5
Cook the black beans according to the directions, and spoon a portion onto each plate.
6
Arrange the tortillas on your work surface.
7
Into each, spoon 1/4 of the onion, red pepper and tofu mixture.
8
Fold the tortilla sides over the filling, and roll them up.
9
Cut each burrito in half, and place two halves on each plate.
10
Spoon 1/4 of the diced tomato, salsa and grated cheddar cheese over each burrito, and top with 1 tablespoon of fat-free sour cream.
11
If desired, serve with one link of turkey sausage per burrito.
12
Enjoy!

607

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons red onions, chopped, 4 tablespoons red peppers, chopped, 16 ounces soft tofu, drained and cubed (2 blocks), ½ teaspoon turmeric (a pungent, yellow-orange spice), and more.

Yes, Tofu Breakfast Burrito falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Breakfast Burrito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions