Tofu Scramble Breakfast Burritos

Ingredients

• 1 block (14 oz) Firm Tofu
• 2 tablespoons Nutritional Yeast
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Black Salt (Kala Namak)
• 1/2 cup Onion
• 1/2 cup Bell Pepper
• 2 cups Spinach
• 1/2 cup Vegan Cheese Shreds
• 4 tortillas Large Flour Tortillas
• 1/2 cup Salsa
• 1 avocado Avocado

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C). Crumble the 1 block (14 oz) Firm Tofu directly into the skillet. Gently press the tofu with your spatula to remove excess water.
2. 2Add the 2 tablespoons Nutritional Yeast, 1/2 teaspoon Turmeric, and 1/4 teaspoon Black Salt (Kala Namak) to the skillet with the tofu. Stir occasionally and cook for 5 minutes, until the spices are fragrant and the tofu is evenly colored.
3. 3Add the 1/2 cup Onion and 1/2 cup Bell Pepper to the skillet. Continue to cook, stirring occasionally, for 5 minutes, or until the vegetables have softened.
4. 4Stir in the 2 cups Spinach and cook for 1-2 minutes, until the spinach has wilted.
5. 5Add the 1/2 cup Vegan Cheese Shreds to the skillet and stir until the cheese is melted and combined with the tofu scramble.
6. 6Warm the 4 Large Flour Tortillas one at a time. You can do this by placing them directly over a low gas flame for about 15-20 seconds per side until pliable, or by microwaving them for 20-30 seconds.
7. 7Slice the 1 avocado. To assemble, lay a warm tortilla flat, spoon about one-quarter of the tofu scramble mixture onto the center, top with 2 tablespoons Salsa, and arrange a few slices of the 1 avocado on top.
8. 8Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a burrito. Repeat with the remaining tortillas and filling. Serve immediately.

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