Empty-Out-The-Fridge Breakfast Tofu Burrito – Country Life Natural Foods
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Empty-Out-The-Fridge Breakfast Tofu Burrito

Tofu? Sounds like a taekwondo move? 


Oh, it's not? It is something you eat? 


You may have heard of tofu a few times, but it sounds a bit too foreign to try, so you decide to skip it and stick to what you know.


Today we want to assure you that tofu is actually not so foreign at all and totally safe to consume! And it's a fantastic protein replacement too! 


Tofu is processed soybean curd and mainly contains soybeans, water, and a coagulant —usually nigari (magnesium chloride) or gypsum (calcium sulfate). A coagulant is a substance that allows fluid to curdle to become a solid.


Tofu contains several good-for-you properties, including:

  • Anti-inflammatories and antioxidant phytochemicals. 
  • Tofu is a 'complete' protein, meaning that it has all 9 essential amino acids. 
  • It contains fiber, potassium, magnesium, iron, copper, and manganese.
  • It is gluten-free
  • Cholesterol free
  • And low in calories


It is a great ingredient to add to your diet, especially when you are vegetarian or vegan, to amp up your protein intake.


Tofu contains 20g of protein per cup. That's 1/3 of your required protein intake per day (for a person weighing 165 lbs)


So as you can see, you don't need to shy away from this superb ingredient!


Don't be afraid to use it in different dishes and cook it in different ways.

Add tofu to your soups, pasta, stirfry, salads, and burritos.


Like this super delicious breakfast burrito!



Empty out the Fridge Breakfast Burrito 


Prep time: 10 minutes 

Cook time: 30 minutes 

Serves: 2-3 people



  • 1 container of extra firm non-GMO tofu
  • 1 Large peeled potato 
  • Any leftover veggies in your fridge (bell paper, onion, mushrooms, tomatoes, garlic, etc.)
  • 1 teaspoon of turmeric 
  • 1/4 teaspoons of garlic powder (or to taste)
  • Salt to taste 
  • Pepper to taste 
  • Salsa of your choice (we love Chip Magnet Salsa)



  • Chop the potato into half-inch cubes and toss with oil, salt, & pepper. 
  • Bake in the oven at 350F until browning on the bottom and soft (10-20 mins depending on potato size). Check with a fork every 5-10 mins if unsure. 
  • Next, drain the tofu cube, cut it into sections, and press dry with paper towels. 
  • Chop all of your veggies either into small pieces or fajita-sized pieces. 
  • Cook on a pan on medium heat for 5 -10 minutes (depending on the size of veggie pieces). 
  • In a separate pan, crumble with your hands the tofu to make scrambled "eggs." 
  • Add salt, paper, garlic powder, onion powder, and turmeric (for color). Cook for 5-7 minutes. 
  • Once your veggie, tofu "eggs" are done, and potatoes are done cooking, add them all into your wrap! 
  • Add any additional ingredients such as salsa, avocado, sour cream, or hot sauce. Eat & enjoy!

Optional: Warm your tortillas in a pan for about 30 sec-1 min on each side.



We hope you enjoy this and that tofu becomes a regular ingredient on your shopping list!

BTW, did you know we sell non-GMO tofu? You can find it HERE.

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