Vegan Breakfast Burritos

Ingredients

• Tofu

  Extra firm, prepared with nigari

  ¼ block or 114g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Salt

  Table

  ¼ tsp or 2g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Chili powder

  Spices

  ⅛ tsp or 0.3g

• Turmeric

  Spices, ground

  ⅛ tsp or 0.3g

• Tortillas

  Ready-to-bake or -fry, flour

  2 tortilla, medium or 92g

• Canned black beans

  Low sodium, drained

  ½ can or 213g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Jalapeno peppers

  Raw

  ⅛ cup, sliced or 11g

• Spinach

  Raw

  1 cup or 30g

Directions

1. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.
2. Unwrap tofu and use a fork to crumble into bite-sized pieces.
3. Add olive oil to pan and warm. Add tofu to pan and sauté with the spices for 5-7 minutes until tofu is slightly browned. Set Aside.
4. Steam tortillas by pouring 1/2 inch water into the bottom of the steamer, then line the steaming basket with a clean, heavy kitchen towel. Lay the tortillas in the basket in stacks (a small vegetable steamer will accommodate only one stack; a large Asian steamer will hold three or four stacks).
5. Drain and rinse black beans.
6. Steam spinach for 3-4 minutes or until just wilted.
7. Top tortillas with tofu mixture, beans, salsa, jalapeno, and spinach. Enjoy!

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