Tofu Scramble Breakfast Burritos

Ingredients

• 300 g extra-firm tofu, pressed
• 1/2 can (400 g) canned black beans, drained and rinsed
• 2 large flour tortillas, large
• 1 tbsp olive oil
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 2 tbsp nutritional yeast
• 4 tbsp salsa
• 50 g baby spinach
• 1 stalk scallion, sliced
• 1/4 tsp salt

Instructions

1. Heat the oil in a nonstick skillet over medium. Crumble the tofu in with your hands in rough, egg-curd-sized pieces — uneven crumbles scramble better than neat cubes.
2. Cook 4 minutes without much stirring so some pieces catch golden edges, then sprinkle on the turmeric, cumin, nutritional yeast, and salt and toss until every crumble turns sunny yellow, about 1 minute.
3. Stir in the black beans and spinach; cook 2 minutes until the beans are warm and the spinach collapses. Kill the heat and fold in the scallion.
4. Warm the tortillas directly over the burner flame or in a dry pan, 20 seconds a side, until soft and lightly blistered.
5. Spoon the scramble down the center of each tortilla, top with 2 tablespoons of salsa each, fold in the sides, and roll tightly. Sear the burritos seam-side down in the empty skillet for 1 minute to seal — it keeps them from unrolling and adds a crisp shell.

Nutrition (per serving)

Calories

520

Protein

28 g

Fat

21 g

Carbs

56 g