Ultimate Tofu Scramble Burrito

1. 1
   prep · ~5 min

   Press and crumble the tofu.

   Drain the extra-firm tofu, pat it completely dry with a clean kitchen towel. Wrap in paper towels and press gently for 5 minutes to remove excess moisture. Crumble into bite-sized pieces resembling scrambled eggs using your hands.

2. 2
   pressure cook · ~15 min

   Cook the black beans.

   Soak dried black beans overnight, drain, and pressure cook with fresh water for 15 minutes or until tender. Drain and set aside. If using pre-cooked beans, simply rinse and drain.

   TIPCook beans just until tender but not mushy — they should hold their shape in the burrito.
3. 3
   saute · ~5 min

   Sauté the vegetables.

   1.Heat olive oil in a large non-stick skillet over medium heat.

   2.Add diced onion and bell pepper. Sauté until softened and onions turn translucent (3-4 minutes).

   3.Add minced garlic and cook until fragrant (30 seconds).
4. 4
   saute · ~7 min

   Scramble the tofu.

   1.Add crumbled tofu to the skillet with the sautéed vegetables.

   2.Sprinkle turmeric, cumin, smoked paprika, black pepper, and salt evenly over the tofu.

   3.Cook for 5-7 minutes, stirring gently, until tofu is heated through and spices are well incorporated. The turmeric will give it a golden egg-like color.

   TIPDon't over-stir — let the tofu sit for a minute between stirs to develop light browning, just like scrambled eggs.
5. 5
   mix · ~2 min

   Fold in the black beans.

   Add the cooked and drained black beans to the skillet. Stir gently to combine and heat through for 1-2 minutes. Remove from heat.

6. 6
   prep · ~2 min

   Warm the tortillas.

   Warm flour tortillas one at a time in a dry skillet over medium heat for 20-30 seconds per side, or directly over a gas flame using tongs. Keep wrapped in a clean towel to stay warm and pliable.

7. 7
   assemble · ~3 min

   Assemble the burritos.

   1.Lay a warm tortilla flat on a clean surface.

   2.Spoon one-quarter of the tofu-black bean scramble into the center, leaving a 2-inch border at the edges.

   3.Add 2 tablespoons salsa in a line over the scramble.

   4.Arrange 3-4 slices of avocado on top.

   5.Sprinkle with fresh chopped cilantro.
8. 8
   assemble · ~1 min

   Fold and wrap each burrito tightly.

   Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom up. Tuck in the sides as you roll to keep everything sealed. Slice in half diagonally and serve immediately.

   TIPWarm tortillas are more pliable. Cold tortillas crack — always warm them first.

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