Ingredients

• Large flour tortillas - 4
• Extra-firm tofu - 1 block (14 oz)
• Olive oil - 2 tablespoons
• Turmeric - ½ teaspoon
• Black salt (Kala Namak) - ¼ teaspoon
• Black beans - 1 can (15 oz), drained and rinsed
• Red bell pepper - 1, diced
• Red onion - ½, diced
• Baby spinach - 2 cups
• Avocado - 1, sliced
• Salsa - ½ cup
• Cilantro - ¼ cup, chopped
• Salt and pepper - to taste

Instructions

1. 1.

   Crumble the tofu into small pieces and set aside.

2. 2.

   Heat olive oil in a large skillet over medium heat.

3. 3.

   Add diced red onion and red bell pepper, and sauté for 5 minutes until softened.

4. 4.

   Stir in crumbled tofu, turmeric, black salt, salt, and pepper. Cook for 5-7 minutes until tofu is heated through and slightly golden.

5. 5.

   Add black beans and baby spinach to the skillet, and cook for another 2-3 minutes until the spinach is wilted.

6. 6.

   Warm the flour tortillas in a dry pan or microwave for a few seconds.

7. 7.

   Assemble the burritos by placing a portion of the tofu mixture in the center of each tortilla.

8. 8.

   Top with sliced avocado, salsa, and chopped cilantro.

9. 9.

   Fold the sides of the tortilla over the filling, then roll up tightly to form a burrito.

10. 10.

    Serve immediately and enjoy your vegan breakfast burrito!

Nutritional Facts