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Breakfast Burrito

Kcal: 400, Protein: 26g; Fat: 19g, Carbs: 30g

15 minutes

1 Serving

Breakfast Burrito

South-of-the-Border Inspired and Protein-tastic!

1 large burrito sized wholemeal tortilla

1 tsp olive oil

2 large eggs

70g firm tofu (approx) cut into small cubes

1/2 cup chopped tomatoes

1/2 small white onion finely diced

1/2 jalapeno pepper finely diced

juice of one lime

chopped red/green pepper (whichever you prefer, or both if you like)

sprinkle of cheddar cheese (optional)

few dashes of your favourite hot sauce (also optional)

1/2 small bunch corriander (to taste)

sea salt to taste

- In a small bowl, combine tomatoes, onion, jalapeno, lime juice, sea salt, and corriander (Or, if you have a food processor, toss it all in there), set aside

- In non-stick pan, gently heat the olive oil on medium-high heat

- Add tofu and allow to fry gently for a few minutes (until a slight browning starts to take effect)

Then, add eggs and scramble both together until egg is cooked to preferred firmness

- Build your burrito buy adding egg/tofu mixture to tortilla base. Top with diced peppers, salsa mixture, a sprinkle of cheddar (if using), and a dash of hot sause. Wrap (err... like a burrito) and enjoy!


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