Tofu scramble can make a great swap for eggs since tofu is cholesterol-free and has little saturated fat.
12 oz. extra firm tofu
1/2 teaspoon garlic powder
1 Tablespoon minced onion
1/2 teaspoon turmeric
1/8 teaspoon black salt (optional but recommended)
1/8 teaspoon curry powder
non-stick oil spray
Cut the tofu package open.
Wrap tofu in 4 paper towels and gently squeeze to remove some of the water.
Spray skillet with non-stick spray.
Heat skillet on medium heat.
Crumble tofu into the pan.
Sprinkle remaining ingredients on tofu and cook until tofu is dry and heated through (about 3-5 minutes).
Heat up a tortilla and wrap the tofu in it for a quick burrito.
Add fresh vegetables. You could saute onion, minced garlic, and one or more other vegetables like bell peppers, broccoli, sun-dried tomatoes or spinach. Once vegetables are cooked, crumble in tofu and complete the recipe.
Add a can of rinsed and drained black beans and 1/2 cup salsa to your tofu and then put it in a wrap for a Southwest breakfast burrito. FOR FREEZER - wrap burritos individually in parchment and store in a freezer bag. To eat, defrost in the refrigerator overnight or use microwave defrost settings. Once defrosted, heat in a skillet sprayed with non-stick spray