High-Protein Tofu Breakfast Burrito

Ingredients

• 10 oz extra-firm tofu
• 2 (burrito size) large flour tortillas
• 3/4 cup canned black beans, drained
• 1 small yukon gold potato
• 2 tbsp nutritional yeast
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1.5 tbsp olive oil
• 1/4 cup salsa
• 2 cups baby spinach

Instructions

1. Dice the potato into 1 cm cubes. Heat 1 tbsp oil in a nonstick skillet over medium-high and cook the potato, covered, 8-9 minutes, stirring occasionally, until tender and browned. Move to one side of the pan.
2. Crumble the tofu into the empty side with your hands into bean-size curds. Add the remaining oil, turmeric, cumin, nutritional yeast and a good pinch of salt and cook 4-5 minutes, stirring, until heated through and no liquid pools.
3. Stir in the black beans and spinach and cook 1-2 minutes until the spinach wilts and the beans are hot.
4. Warm the tortillas 15 seconds in the microwave so they fold without cracking. Pile half the filling and 2 tbsp salsa down the center of each, fold in the sides, and roll up tightly.
5. Wipe the skillet, set it over medium, and griddle each burrito seam-side down 1-2 minutes per side until golden and sealed. Halve and serve hot.

Nutrition (per serving)

Calories

560

Protein

29 g

Fat

21 g

Carbs

66 g