Vegan Breakfast Burritos

Ingredients

• Tofu

  Extra firm, prepared with nigari

  ½ block or 227g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Garlic powder

  Spices

  ½ tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

• Jalapeno peppers

  Raw

  ¼ cup, sliced or 23g

• Spinach

  Raw

  2 cup or 60g

Directions

1. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.
2. Unwrap tofu and use a fork to crumble into bite-sized pieces.
3. Add olive oil to pan and warm. Add tofu to pan and sauté with the spices for 5-7 minutes until tofu is slightly browned. Set Aside.
4. Steam tortillas by pouring 1/2 inch water into the bottom of the steamer, then line the steaming basket with a clean, heavy kitchen towel. Lay the tortillas in the basket in stacks (a small vegetable steamer will accommodate only one stack; a large Asian steamer will hold three or four stacks).
5. Drain and rinse black beans.
6. Steam spinach for 3-4 minutes or until just wilted.
7. Top tortillas with tofu mixture, beans, salsa, jalapeno, and spinach. Enjoy!