Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Burrito | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large potato, diced
- ½ small onion, diced
- ½ small California avocado, mashed
- 2 tortillas burrito size
- ¼ block of firm tofu, crumbled
- 4 strips of veggie bacon, crumbled, or 4 veggie breakfast links, chopped
- Cheese
- Salsa
- Lite sour cream to taste
- =
Directions
In a nonstick pan, coat bottom with vegetable oil or nonstick spray.
Fry potatoes until lightly browned.
Add onions and fry until translucent.
Add a very small amount of butter and add the tofu.
Fry until tofu starts to turn yellow.
For best results, fry everything with a lid covering the pan.
At the same time, bake in the oven or in a toaster oven, the bacon or sausage according to directions on the package.
Heat the tortillas, fill with the vegetable & tofu mixture, bacon or sausage, and cheese, sour cream, and salsa.
Wrap and eat.