Vegan Breakfast Burritos

Ingredients

• Tofu

  Extra firm, prepared with nigari

  8 oz 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

  1 pepper or 14g

• Spinach

  Raw

  2 cup or 60g

Directions

1. Pat the tofu dry and wrap it in a clean towel or paper towels. Place a heavy object, like a cast iron skillet, on top for 15 minutes to remove excess moisture. Unwrap and crumble using a fork.
2. Heat olive oil in a skillet over medium heat. Add the crumbled tofu, salt, garlic powder, cumin, chili powder, and turmeric. Sauté for 5-7 minutes until the tofu is slightly browned. Set aside.
3. In the same skillet, add the spinach and a splash of water. Cover and steam for 3-4 minutes until just wilted.
4. Warm the tortillas in the skillet or microwave.
5. Assemble each burrito by topping a tortilla with the tofu mixture, beans, salsa, jalapeno slices, and spinach. Serve and enjoy!