Scrambled Tofu Burritos
11.8g
Net Carbs
24.5g
Protein
35.3g
Fat
6.6g
Fiber
468
Calories
Ingredients:
- 2 servings Pine Nuts
- 1 Jalapeno Pepper
- 3/4 cup Sour Cream (Cultured)
- 1 1/2 teaspoons Cumin
- 1 1/2 teaspoons Salt
- 1 teaspoon Turmeric (Ground)
- 28 ounces Firm Silken Tofu
- 6 tortillas Low Carb Tortillas
- 6 cups shredded Cos or Romaine Lettuce
- 2 cloves Garlic
- 3 plum tomatoes Red Tomatoes
- 3 tablespoons Olive Oil
- 1 small Onion
- 1/4 cup Fresh Lime Juice
- 1 1/2 cups shredded Monterey Jack Cheese
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!
