Scrambled Tofu Burritos

Scrambled Tofu Burritos

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 servings

Carbs per serving: 10g

Scrambled Tofu Burritos

There's something wonderful about a breakfast burrito! Below is my easy peasy recipe for tofu scramble and how to turn it into a meal that's truly brunchtastic.


  • 1/4 cup Extra Virgin Olive Oil
  • 1 small Onion
  • 2 servings Pine Nuts
  • 2 cloves Garlic
  • 1 Jalapeno Pepper
  • 1 1/2 tsps Cumin
  • 1 tsp Turmeric (Ground)
  • 28 oz Firm Silken Tofu
  • 3 plum tomatoes Red Tomatoes
  • 1/4 cup Fresh Lime Juice
  • 1 1/2 tsps Salt
  • 6 tortillas Low Carb Tortillas
  • 1 1/2 cup, shreddeds Monterey Jack Cheese
  • 6 cups shredded Cos or Romaine Lettuce
  • 3/4 cup Sour Cream (Cultured)

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    1. Heat oil in a large skillet over medium-high heat. Add chopped onion and sauté until softened, about 3 minutes. Add pine nuts, minced garlic, diced jalapeno, cumin, and turmeric; sauté until fragrant, about 1 minute. Add tofu, tomatoes, lime juice and salt; sauté to heat through, about 5 minutes. Remove from heat and stir in cilantro. Keep warm.
    2. Place 1 tortilla on a plate and cover with a damp paper towel; continue, alternating tortillas and towels. Microwave for 1 minute or more, until tortillas are warm.
    3. Divide tofu mixture among tortillas and top with cheese. Wrap up and serve with romaine and sour cream.

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