Tofu Scramble Breakfast Burrito (Dairy-Free)

Ingredients

• 1 block (14 oz) Extra-firm tofu
• 2 tablespoons Nutritional yeast
• 1/2 teaspoon Turmeric powder
• 1/2 Onion
• 1/2 Bell pepper
• 1 can (15 oz), rinsed and drained Black beans
• 1 cup Salsa
• 4 Large flour tortillas
• 1 Avocado
• 1 tablespoon Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place the 1 block (14 oz) of extra-firm tofu between several layers of paper towels or a clean kitchen towel. Place a heavy object, such as a cast iron pan or a few cans, on top of the tofu for at least 15 minutes to press out excess water. After pressing, crumble the tofu into a medium bowl into small, irregular pieces, approximately 1/4 to 1/2 inch in size.
2. 2To the crumbled tofu in the bowl, add the 2 tablespoons of nutritional yeast, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir gently with a spoon until all the tofu pieces are evenly coated with the seasonings.
3. 3Dice the 1/2 onion and 1/2 bell pepper into 1/4-inch pieces. Heat the 1 tablespoon of olive oil in a large (10-12 inch) non-stick skillet over medium heat, which is approximately 300-325°F (150-163°C). Add the diced 1/2 onion and 1/2 bell pepper to the skillet and cook, stirring occasionally, for 4-6 minutes, until the vegetables are softened and translucent.
4. 4Add the seasoned tofu mixture from the bowl to the skillet with the softened vegetables. Cook, stirring every 1-2 minutes, for 8-10 minutes, until the tofu is heated through and some pieces begin to turn golden brown and slightly crisp.
5. 5While the tofu scramble cooks, prepare the remaining ingredients. Slice the 1 avocado in half, remove the pit, scoop out the flesh, and slice it into thin strips. Warm the 4 large flour tortillas by placing them individually on a dry, hot skillet over medium heat (approximately 300-325°F / 150-163°C) for 15-20 seconds per side, until they are soft and pliable, or microwave them wrapped in a damp paper towel for 30-45 seconds.
6. 6Lay the 4 warm tortillas flat on a clean surface. Evenly divide the cooked tofu scramble, the 1 can (15 oz) of rinsed and drained black beans, the 1 cup of salsa, and the sliced 1 avocado among the center of each tortilla. Fold in the sides of each tortilla, then roll them up tightly from the bottom to form burritos. Serve immediately.

Substitutions

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