Packing eggs can be tricky. One solution is substituting some crumbled tofu with turmeric and then go next-level with chili power or sauce.
Ingredients
- 4 corn 3-inch street tortillas (2.2 oz.) or 3 corn 5-inch regular tortillas (4.8 g ptotein)
- 2 oz crumbled tofu (5 g protein/ 10%)
- 1/2 tbsp turmeric
- Spring onion (about 6 inches)
- Italian Parsley (2 twigs)
- 1 tbsp Korean chili, chopped chili, or chili sauce (optional)
- 1 tbsp water
- 1/2 tbsp of olive oil
This breakfast has about 10 g protein (20% daily value)
Prepare at home
How much you prepare this meal in advance is up to you.
- Dry with kitchen towel, crumble and bag the Tofu. You can precook it too.
- Crop spring onion and parsley.
- Put Chili and Turmeric together.
- Crop tortillas into small inch pieces
Cooking directions
- Heat oil in skillet.
- Add tortillas and sauté.
- Add tofu and spices
- Add small amount of water to help keep tofu moist
- Sauté about 1 minute
- Top with spring onion and parsley
Enjoy
Optional extra: Chop 3–4 pieces of garlic and sauté in olive oil with Korean chili, then add tortillas pieces and other ingredients.