Tofu Breakfast Burrito

1. 1

   Cook the black beans.

   Drain the soaked black beans and rinse them. Add to a small pot with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until tender. Drain and set aside.

   TIPFor a faster method, pressure cook the soaked beans for 10-12 minutes.
2. 2

   Prepare the fresh components.

   • Make the salsa: In a small bowl, combine the diced tomato, half of the chopped onion, and 1 tbsp of cilantro. Stir in the lime juice and a pinch of salt.
   • Mash the avocado in another bowl and set aside.
   • Crumble the pressed tofu with your hands into bite-sized pieces.
3. 3

   Make the tofu scramble.

   • Heat olive oil in a non-stick skillet over medium heat.
   • Add the remaining half of the chopped onion and sauté for 2-3 minutes until softened.
   • Add the crumbled tofu, turmeric powder, cumin powder, dried oregano, salt, and black pepper.
   • Cook, stirring occasionally, for 5-7 minutes until the tofu is heated through and slightly golden.

   TIPDon't stir the tofu too much at first to allow it to get some color.
4. 4

   Finish the scramble.

   Remove the skillet from the heat. Stir in the nutritional yeast, black salt, and the remaining 1 tbsp of cilantro. Mix well to combine.

5. 5

   Assemble the burritos.

   • Warm the tortillas in a dry pan or microwave for about 20-30 seconds until soft and pliable.
   • Spread half of the mashed avocado down the center of each tortilla.
   • Top with half of the tofu scramble, half of the cooked black beans, and a generous spoonful of the fresh salsa.
6. 6

   Fold and serve.

   Fold in the sides of the tortilla, then tightly roll it up from the bottom. Serve immediately while warm.

   TIPYou can wrap the burrito in foil to keep it warm and hold it together.

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