Veggie Scramble Burrito

Hi there!

Yesterday I snapped photos of every single thing I ate, but wound up feeling too exhausted last night to form coherent sentences in a blog post after my usual Wednesday activities – work, working out (pilates + a Jillian Michaels’ DVD that kicked my butt!), a long walk at the park with Harley, and volunteering at the Humane Society. So, my What-I-Ate-Wednesday post is coming at ya a day late! 😉

My breakfast was one of my usual yogurt & fruit combos. This time it was a Chobani Apple Cinnamon yogurt paired with a chopped apple sprinkled with cinnamon:

A few hours later, my stomach was grumbling so I noshed on a brownie & oats bar:

Yum, love these bars!

For lunch, I made a tofu scramble burrito. First, I put a serving of chopped tofu with salsa in a food processor and pulsed until well combined. Next, I sliced bell pepper and shiitake mushrooms….

…and then I combined the tofu mix with the veggies, and cooked the scramble in a skillet over medium heat with mixed up salt & pepper sprinkled on top:

While my tofu & veggies were cooking, I spread a Laughing Cow Queso Fresco & Chipotle wedge on a flour tortilla, and popped it in the microwave to warm. Once the veggies were softened, I removed my scramble from the skillet, placed it in my tortilla, and topped the whole thing with chopped avocado:

Here’s the exact recipe:

Veggie Scramble Burrito

Foodie Loves Fitness

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Servings 1

Calories 327 kcal

Ingredients

  

1x2x3x

• 1 flour tortilla
• 3 oz extra firm tofu
• 1 Laughing Cow Queso Fresco & Chipotle cheese wedge
• 1/2 red bell pepper
• 1/4 cup shiitake mushrooms
• 1 oz avocado chopped
• Salt & pepper

Instructions

 

• Cut up the tofu into chunks.
• Combine tofu and salsa in a food processor, and pulse until well combined.
• Heat a skillet over medium heat and spray with cooking spray.
• Meanwhile, chop bell pepper and mushrooms.
• Combine tofu mixture with the pepper and mushroom and season with salt and pepper.
• Cook in the skillet for around 5 minutes, or until veggies are tender.
• While the scramble is cooking, spread the Laughing Cow wedge onto the flour tortilla. Pop in the microwave or toaster until warmed.
• When tofu mixture is done cooking, place in the center of the tortilla. Top with avocado chunks, and roll into a burrito.

Notes

*There's no need to press the tofu beforehand. It'll seem a bit watery when you pulse it in the food processor, but the moisture will dissolve once you cook it in the skillet.*

Nutrition

Calories: 327kcalCarbohydrates: 39gProtein: 16gFat: 15g

Tried this recipe?Let us know how it was!

For an early dinner before heading out to volunteer, I ate some brown rice with edamame:

I also had a nectarine with a few cashew pieces:

Lastly, my nighttime snack was a good one – mainly because it involved this deliciousness:

Dark chocolate combined with peanut butter = heaven.

I spread a bit of it on whole wheat toast and topped it with banana:

”One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”  -Luciano Pavarotti and William Wright