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Tofu Scramble Tortillas

Tofu Scramble Tortillas
Tofu Scramble Tortilla

Calories 220 (22% from fat)
Fat 5 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 749 mg.
Carb. 39 gram
Fiber 15 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 15 gram


2 cups cauliflower florets, cut into bite size pieces

1 package (14 oz.) extra-firm tofu, drained, patted dry and lightly crumbled into bite sized pieces

3 cups fresh spinach

1 can (15 oz.) reduced sodium black beans, rainsed and drained
(We used Bush's Best Reduced Sodim Black Beans.)

1/2 tsp. turmeric

1/2 tsp. granulated onion

1/2 tsp. black pepper

1/2 tsp. kosher salt

1 tsp. olive oil (optional)

1 cup white onion, diced

5 (8-inch) whole wheat or multi-grain tortillas

10 Tbsp. pico de gallo



hot sauce

So good I didn't miss the eggs. This recipe is higher in sodium. If you're on a low sodium diet, you should consider another option. You can also reduce the sodium by not adding the salt and choosing a low-sodium pico de gallo or salsa.

This recipe originally came from Wicked Healthy. For more recipes from them you can visit at: https://wickedhealthyfood.com/

1. Preheat oven to 350 degrees Fahrenheit.

2. Bring a small pot of water to boil (for blanching cauliflower). Once the water is boiling, add the cauliflower and boil for 2 minutes. Then strain and set aside.

3. Break up the tofu with your hands into small and medium chunks. Add the cooked cauliflower, fresh spinach and black beans to the bowl.

4. Mix the turmeric, granulated onion, pepper and salt into the bowl with tofu scramble ingredients.

5. Heat an oven safe frying pan on medium-high heat. Add the olive oil and onions to the pan. Cook while stirring for 3-5 minutes, until the onions start to turn translucent.

6. Stir the tofu scramble into the pan with the cooked onions. Saute the ingredients for another 2 minutes.

7. Put the entire pan of tofu scramble into the oven for 3-5 minutes to finish it off.

8. Remove from the oven.

9. Heat a non-stick pan over medium-high heat. Then lightly cook the tortillas and brown on either side. Put 1 cup of the tofu scramble into each tortilla. Then add 2 tablespoons of salsa or pico de gallo on top of each serving. You can add avocado slices or hot sauce on at this point if you want.

10. Package up individual 1 cup servings into freezer safe container for later.

Yield: 5 Servings, 1 Cup Each

Tofu Scramble Tortillas
Tofu Scramble Tortilla


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