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.