Burritos with Spicy Scrambled Tofu and Veggies
Ingredients
For the spice mix
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) cumin powder
- 1/4 teaspoon(s) chili powder
- 1/2 teaspoon(s) turmeric
- 1 teaspoon nutritional yeast
- 3/4 teaspoon(s) salt
- Freshly ground pepper, to taste
- 3 tablespoons water (more if necessary)
For the burritos
- 2 tablespoons olive oil
- 1 small onion, diced
- 1/2 hot pepper, small diced
- 2 cups spinach, kale or other leafy green, sliced into ribbons
- Salt and pepper, to taste
- 8 ounces non-GMO extra-firm tofu, pressed dry
- Prepared spice sauce
- 2 medium potatoes, diced and roasted
- 2 burrito-size flour tortillas
- Shredded cheese (optional)
- 2 scallions, thinly sliced (optional)
- Chopped cilantro (optional)
- Hot sauce, for serving
Instructions
- Combine the spice mix into a thin sauce and set aside.
- Heat the oil in a large frying pan. Add the onion and pepper and sauté until soft. Add the greens and sauté until wilted. Season with salt and pepper.
- Move the veggies to the side of the pan and add the tofu to the other—breaking it into crumbles.
- Pour the spice sauce over the tofu—incorporating it fully until the tofu turns yellow. Sauté for 5 minutes then add the potatoes to the pan.
- While the mixture is heating through, warm the flour tortillas separately over a low burner and keep warm in a kitchen towel.
- Fill each tortilla with some tofu mixture, top with cheese, scallions and cilantro if using, roll up and serve with hot sauce on the side.
Notes
The secret to a tasty tofu scramble is the spices. Make them vibrant to add color and flavor and make them moist so they disperse. Add whatever veggies tempt you!
Photography by Jenna Northcutt