Tofu Breakfast Tortilla


  • 1 container firm Mori-Nu tofu, mashed
  • 8-ounce package mushrooms, sliced
  • 1 medium red pepper, seeded, chopped
  • 1 medium green pepper, seeded, chopped
  • 1 medium onion, chopped
  • 1 Tbsp. chicken-style seasoning
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. ground cumin
  • 1 Tbsp. olive oil
  • 1 c. salsa
  • 6 whole wheat tortillas, softened
  • chopped green onions for garnish


  1. In a large skillet over medium heat, cook vegetables in oil until tender and crisp. Stir in cumin and other seasonings. Add mashed tofu and fold into the vegetables.
  2. Spoon about 1/2 cup tofu mixture into the center of each shell. Roll up each shell and place on serving plate.
  3. Top each shell with salsa and garnish with green onions. Serves 3 – 6.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Breakfast Entrees

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