Tofu Scramble Burrito

Ingredients

• Cilantro (1/4 cup, chopped)
• Salsa (1 cup)
• Avocado (1, pitted and sliced)
• Tortillas (4)
• Salt (to taste)
• Black pepper (to taste)
• Paprika (1/2 teaspoon)
• Cumin (1/2 teaspoon)
• Turmeric (1/2 teaspoon)
• Spinach (2 cups, chopped)
• Bell pepper (1, diced)
• Onion (1, diced)
• Olive oil (2 tablespoons)
• Tofu (1 block (14 ounces), drained and crumbled)

Instructions

1. Press the tofu for 15 minutes to remove excess water, then crumble it into small pieces.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced onion and bell pepper to the skillet, sautéing until they soften and the onion becomes translucent, about 5 minutes.
4. Add the crumbled tofu to the skillet. Sprinkle over the turmeric, cumin, paprika, salt, and pepper. Stir well to combine, ensuring the tofu is well-coated with the spices.
5. Cook the tofu scramble for about 5-7 minutes, until it’s heated through and slightly browned. This will give the tofu a wonderful, slightly crispy texture.
6. Add the chopped spinach to the skillet, cooking for an additional 2 minutes until the spinach wilts.
7. While the scramble cooks, warm the tortillas in a separate skillet over medium heat or directly over the flame if you have a gas stove. Keep them warm by wrapping in a clean kitchen towel.
8. Divide the tofu scramble mixture evenly among the warmed tortillas.
9. Top each with a few slices of avocado, a generous dollop of salsa, and a sprinkle of chopped cilantro.
10. Roll up the tortillas into burritos. Tuck in the sides as you roll to keep the filling in place. Serve immediately, while they’re still warm.