Vegan Tofu Burritos

Ingredients

• Tofu

  extra firm, raw

  1 block or 455g

• Olive oil

  1 tbsp or 14g

• Salt

  table

  ½ tsp or 3g

• Garlic powder

  ½ tsp or 2g

• Cumin seed

  ½ tsp, whole or 1g

• Chili powder

  ¼ tsp or 0.7g

• Turmeric

  ground

  ¼ tsp or 0.6g

• Black beans

  canned, low-sodium, drained

  1 can or 425g

• Salsa

  1 cup or 259g

• Jalapeno peppers

  raw

  ¼ cup, sliced or 23g

• Spinach

  raw

  2 cup or 60g

• Wraps, Whole Wheat

  Tumaro's

  4 wrap or 160g

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!