Instructions

• Prepare ingredients: dice 1 bell pepper or sweet potato; measure 1/2 cup diced vegetables of choice; drain and crumble 16 oz firm tofu (press between paper towels if you want to remove extra moisture); measure 1 tsp curry powder, 1 tsp onion powder, 1/2 tsp ground turmeric, 1/2 tsp salt and optional black pepper; have 1 handful spinach or kale ready; mince 1 tbsp garlic (optional); measure 1 tbsp nutritional yeast (optional); lay out tortillas and any burrito add-ins.
• Heat a nonstick skillet over medium heat and lightly grease it if desired to prevent sticking.
• Add the diced bell pepper or sweet potato and the 1/2 cup diced vegetables to the skillet. Add the 1 tbsp minced garlic if using. Sauté, stirring occasionally, until the vegetables are softened and lightly browned (about 4–7 minutes).
• Add the drained, crumbled tofu to the pan and break it up with a spatula into small, scrambled-egg–like pieces.
• Sprinkle in the 1 tsp curry powder, 1 tsp onion powder, 1/2 tsp ground turmeric, 1/2 tsp salt, and optional sprinkle of black pepper. Add the 1 tbsp nutritional yeast if using. Stir to combine so the spices coat the tofu and vegetables.
• Continue cooking, stirring occasionally, until the tofu is heated through and most of the excess liquid has evaporated and the mixture resembles scrambled eggs (about 5–8 minutes).
• Stir in the handful of spinach or kale and cook just until wilted (about 1–2 minutes).
• Warm tortillas (in a dry skillet, microwave, or oven). Place a portion of the tofu mixture in the center of each tortilla and add any burrito add-ins of choice (vegan cheese, salsa, hash browns, or sliced avocado).
• Fold and roll each tortilla tightly to form a burrito. Serve immediately, or wrap in foil and refrigerate or freeze in a resealable bag or airtight container for later.