Scrambled Tofu Burritos
11.8g
Net Carbs
24.5g
Protein
35.3g
Fat
6.6g
Fiber
468
Calories
Ingredients:
- 3 tablespoons olive oil
- 1 small onion, diced
- 2 ounces pine nuts
- 2 cloves minced or pressed fresh garlic
- 1 jalapeno pepper
- 1 1/2 teaspoons cumin
- 1 teaspoon ground turmeric
- 1 3/4 (28 ounces) firm silken tofu
- 3 plum tomatoes, diced
- 1/4 cup fresh lime juice
- 1 1/2 teaspoons salt
- 6 low carb tortillas
- 6 cups shredded romaine lettuce
- 1 1/2 cups shredded Monterey Jack cheese
- 3/4 cup sour cream
Directions:
- 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.
- 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.
- Divide tofu mixture among tortillas and top with cheese. Wrap up and serve with romaine and sour cream.
Find this recipe and more in the New Atkins For a New You Cookbook!
