Southwest Breakfast Burritos with Turkey Bacon, Tofu and Avocado

Green Girl Goodies, July 2012

Breakfast is not only the most important meal of the day; it is also my favorite meal to eat…anytime in the day J  Unfortunately, the typical American idea of breakfast is not good for you at all.  Loaded with cholesterol and heavy meats, the traditional American breakfast is in need of a makeover.  In this recipe I took the popular concept of the breakfast burrito and added a healthy touch.  I replaced the regular bacon with lean turkey bacon and added tofu to the eggs for some extra protein.  I was pleasantly surprised that even with the tofu the texture of the eggs only varied slightly and they were still somewhat fluffy.   Make sure to use “silken” tofu for the best texture.  If you wanted to go a step further toward healthy you could substitute the flour tortilla for a wheat one or make the egg mixture with egg whites only.  I am a sucker for the yoke so I left it in my recipe. 

Yield 2 servings

3 pcs Turkey Bacon, cooked until crispy and julienned

¼ c Red Pepper, small dice

¼ c Yellow Pepper, small dice

2 tb Red Onion, small dice

½ c Roma Tomato, small dice

1 tb Cilantro, minced

½ block Silken Tofu (Try Mori-Nu Silken Tofu, “Firm”)

4 ea Eggs

1 ea Avocado, cut into 8 pieces

4 ea Tortillas, 8”

1 tb Extra Virgin Olive Oil

Kosher Salt, to taste

Freshly Cracked Black Pepper

Cholula, to taste

-      Prepare the turkey bacon and all the vegetables and set aside.

-     Use your hands to break the tofu up and place it in a large bowl

-          Crack the eggs into the tofu.

-     Use a hand held emersion blender to blend the tofu into the eggs until smooth.  If you don’t have one, place the tofu and eggs into a food processor.

-         Season the eggs to taste with Cholula and black pepper.  I used 6 grinds of pepper and 3 splashes of Cholula.

-     Heat a large sauté pan over medium high heat.  Once hot, add the oil and heat briefly.

-     Add the peppers and onions and sweat until translucent.  Season with 2 pinches of salt and 5 turns of pepper.

           
 -     Reduce the heat to medium low and add the turkey bacon and egg/tofu mixture.

-     Cook the eggs slowly, stirring occasionally to scramble.

  -     Once the eggs are mostly firm, add the tomatoes and cilantro.

-     Remove the egg mixture from the pan and set aside.

-     Use the pan to heat the tortillas until they are malleable enough for wrapping your burrito.

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    -     To assemble the burritos, first place 2 pieces of avocado across the center, then add 1/4 of the egg mixture.

   

     -          Fold in the left and right ends and roll tightly.

 

      -     The recipe makes 4 small burritos like the one you see in the background.  We made 1 small and 1 bigger burrito and ate the remaining egg mixture.  Keep the Cholula out (or your favorite hot sauce) to add a little extra spice to each bite!

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