Spicy Tofu Scramble Breakfast Burritos

Ingredients

• 1 block Extra-firm tofu
• 2 tablespoons Nutritional yeast
• 1 can Black beans
• 1 cup Corn
• 1/2 cup Salsa
• 1 teaspoon Chili powder
• 1/2 teaspoon Cumin
• 1/4 teaspoon Turmeric
• 1 tablespoon Olive oil
• 4 each Flour tortillas
• 1 each Avocado
• 1/4 cup Dairy-free sour cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block of Extra-firm tofu on a clean surface or in a tofu press. Press firmly for 10 minutes to remove excess water. Once pressed, crumble the tofu into small, irregular pieces, about 1.27 cm to 2.54 cm in size, into a bowl.
2. 2Heat the 1 tablespoon of Olive oil in a large 25.4 cm or 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the crumbled tofu to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until the tofu pieces are lightly browned and slightly firm to the touch.
3. 3Stir in the 2 tablespoons of Nutritional yeast, the 1 can of Black beans (drained and rinsed), the 1 cup of Corn, the 1/2 cup of Salsa, the 1 teaspoon of Chili powder, the 1/2 teaspoon of Cumin, and the 1/4 teaspoon of Turmeric. Cook for another 5 minutes, stirring occasionally, until the mixture is heated through and the spices are fragrant.
4. 4While the tofu scramble cooks, warm the 4 Flour tortillas. Place one tortilla at a time in a dry skillet over medium heat (176.7°C / 175°C) for 15-20 seconds per side, until soft and pliable. Peel, pit, and slice the 1 Avocado.
5. 5Lay one warm Flour tortilla flat. Spoon about one-quarter of the tofu scramble mixture onto the center of the tortilla. Top the scramble with slices of the 1 Avocado and a dollop of the 1/4 cup of Dairy-free sour cream.
6. 6Fold the sides of the tortilla inward over the filling, then tightly roll it up from the bottom to enclose the filling. Repeat this process for the remaining burritos. Serve the Spicy Tofu Scramble Breakfast Burritos immediately.

Substitutions

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