Vegan Breakfast Burrito with Tofu Scramble

Ingredients

• 1 block (14 oz) Extra-Firm Tofu
• 2 tablespoons Nutritional Yeast
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Black Salt (Kala Namak)
• 1/2 medium Onion
• 1/2 medium Bell Pepper (any color)
• 1 can (15 oz) Black Beans (canned, rinsed and drained)
• 1 cup Dairy-Free Shredded Cheese
• 1 cup Salsa
• 4 tortillas Large Flour Tortillas
• 1 avocado Avocado (optional)
• 1 tablespoon Oil

Instructions

1. 1Place the 1 block (14 oz) Extra-Firm Tofu between two plates, with a heavy object on top, for 15 minutes to press out excess water. Crumble the pressed tofu into a medium bowl into small, irregular pieces. Add the 2 tablespoons Nutritional Yeast, 1/2 teaspoon Turmeric Powder, and 1/4 teaspoon Black Salt (Kala Namak) to the crumbled tofu, mixing until it is evenly coated and has a yellow color.
2. 2Finely chop the 1/2 medium Onion and the 1/2 medium Bell Pepper into 1/4-inch pieces. Heat the 1 tablespoon Oil in a large 12-inch skillet over medium heat (350°F / 175°C). Add the chopped 1/2 medium Onion and 1/2 medium Bell Pepper to the hot skillet and cook, stirring occasionally, for 5 minutes, or until they soften and become translucent.
3. 3Add the prepared tofu mixture from the medium bowl to the skillet with the softened vegetables. Cook, stirring occasionally, for 8 to 10 minutes, or until the tofu is heated through and begins to lightly brown.
4. 4Rinse the 1 can (15 oz) Black Beans under cold running water in a colander until the water runs clear, then drain them thoroughly. To warm the 4 Large Flour Tortillas, place them one at a time directly over a medium-low gas flame for 10-15 seconds per side, or stack them and microwave for 30 seconds, until they are soft and pliable.
5. 5Lay one warm Large Flour Tortilla flat. Spread about 1/4 cup of the rinsed 1 can (15 oz) Black Beans evenly over the tortilla, then top with about 1/4 of the tofu scramble mixture. Sprinkle about 1/4 cup of the 1 cup Dairy-Free Shredded Cheese over the tofu scramble, and add about 1/4 cup of the 1 cup Salsa. If using the 1 avocado, carefully cut it in half lengthwise, remove the pit, scoop out the flesh, slice it into thin strips, and place a few slices on top of the salsa.
6. 6Fold the left and right sides of the tortilla inward over the filling by about 2 inches on each side. Then, starting from the bottom edge closest to you, tightly roll the tortilla upwards to form a compact burrito. Repeat this assembly and rolling process for the remaining 3 warm Large Flour Tortillas, then serve the 4 Vegan Breakfast Burritos immediately.

Substitutions

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