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

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

Instructions

1. 1Place the 1 block (about 400 g) 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 0.635 cm pieces. Heat the 1 tablespoon Oil in a large 30.48 cm skillet over medium heat (176.7°C / 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 (about 425 g) 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 (about 425 g) 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 5.08 cm 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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