Vegan Breakfast Burrito

Ingredients

• Red bell pepper

  raw

  2 medium or 238g

• Onion

  raw

  1 medium or 110g

• Canola oil

  1 tbsp or 14g

• Turmeric

  ground

  1 tsp or 2g

• Cumin seed

  ½ tsp, ground or 2g

• Vegetable broth

  from bouillon, low-sodium

  ¼ cup or 60g

• Kidney beans

  raw

  ½ cup or 92g

• Salt

  table

  1 dash or 0.4g

• Spices Ground Black Pepper

  Compliments

  25 tsp or 100g

• Corn tortillas

  5 tortilla or 120g

• California avocado

  raw

  1 fruit, without skin and seed or 136g

• Salsa

  ¼ cup or 65g

Directions

1. Press the tofu wrapped in paper towels underneath a heavy object for about 5-10 min. Roughly chop into ~1/3 inch pieces and set aside. Add the pepper, onion, and oil to a large skillet. Toss to coat vegetables in oil and cook over medium-high heat until softened and the edges of the peppers blacken, ~15 min. Remove from the skillet and set aside. Add the tofu to the same skillet along with the turmeric, cumin, and broth. Cook, stirring occasionally, until all the broth is absorbed, ~7 min. Add the beans and cook another 2-4 minutes. To assemble the burritos, add 1/5 of the tofu mixture to a tortilla shell and top with pepper/onion mixture, avocado, and salsa.