Tofu Mexicali Scramble

This is a breakfast recipe from Kim Barnouin's "Skinny Bitch Cookbook."

Ingredients
1 package extra firm tofu, drained
1/4 cup (60 ml) salsa
2 tbs grapeseed oil
1/2 small onion, chopped
1 garlic clove, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 tsp salt
1/4 tsp ground cumin
Pinch of chili powder
1 cup (240 g) refried beans
4 whole wheat tortillas (I like the Ezekiel brand)
Fresh ground pepper, to taste
2 tbs chopped fresh cilantro

Directions
1. Preheat oven to 200 degrees.
2. In a medium bowl, crumble the tofu and add the salsa. Set aside to marinate.
3. In a large saute pan, heat the oil over medium-high heat and then add the onion. Saute until soft, about 4 minutes.
4. Add the garlic and cook about 30 seconds.
5. Add the bell peppers, salt and cumin. Cook for an additional 3 to 4 minutes.
6. Add the tofu mixture and chili powder and cook 5 minutes.
7. In a small saucepan, heat the refried beans over medium heat until warm. I like to add a few drops of water, agave nectar and hot sauce.
8. Place the tortillas on a cookie sheet and bake until warm, about 4 minutes. I like to heat on a flat pan for a minutes on each side.
9. Spread 1/4 cup of refried beans on each tortilla and top with the tofu and vegetable mixture. Add the pepper and sprinkle with cilantro.

Makes 4 servings.

Each Serving:
Calories: 300 g
Fat: 12 g
Sat. Fat: 1 g
Fiber: 6 g
Protein: 15 g