Saturday
BREAKFAST
Tofu Scramble Breakfast Burrito
Serving: 2 burritos Total cook time: 10 min.
INGREDIENTS 2 medium whole-wheat tortillas
12-oz. extra firm tofu, diced and patted dry
¼ cup onions, diced ¼ cup bell peppers, diced ¼ cup mushrooms, chopped
¼ cup zucchini or yellow squash, diced ¼ tsp turmeric powder ¼ tsp cumin powder ¼ tsp black pepper 1 tbsp no-salt-added pico de gallo, optional
PREPARATION
1. Pat dry diced tofu with a paper towel and then lightly season with turmeric powder and set aside.
2. Add nonstick oil to small nonstick pan over medium heat. Sauté onions, peppers, mushrooms and zucchini until just soft, about 5 min. Add cumin and black pepper.
3. Add tofu and sauté until mixture is heated through, 2-3 min. 4. Place mixture onto whole-wheat tortilla and add pico de gallo, if desired. 5. Wrap into burrito and enjoy.
LUNCH REWIND
Italian Chopped Salad from Friday’ s dinner.
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