Breakfast Burrito
Kcal: 400, Protein: 26g; Fat: 19g, Carbs: 30g
15 minutes
1 Serving
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!