Protein-Powered Vegan Tofu Scramble Burrito

🥘 Ingredients

• 200g firm tofu, drained and crumbled
• 1 large whole wheat tortilla (80g)
• 1/2 cup cooked black beans
• 1/2 avocado, sliced
• 1/2 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/2 red bell pepper, diced
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp turmeric powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 handful baby spinach
• Fresh cilantro for garnish

👨‍🍳 Instructions

1. 1
   Heat olive oil in a skillet over medium heat. Add diced red bell pepper and sauté for 2-3 minutes until slightly softened.
2. 2
   Add crumbled tofu to the skillet and cook for 2 minutes, stirring frequently.
3. 3
   Sprinkle turmeric, smoked paprika, nutritional yeast, salt, and pepper over the tofu mixture. Stir well to combine and cook for an additional 3 minutes.
4. 4
   Mix in cherry tomatoes and baby spinach, cooking until spinach is wilted.
5. 5
   Warm the whole wheat tortilla in a skillet or microwave until pliable.
6. 6
   Spread cooked quinoa and black beans onto the center of the tortilla. Top with the tofu scramble mixture and avocado slices.
7. 7
   Carefully fold and roll the tortilla into a burrito shape. Slice in half, garnish with fresh cilantro, and enjoy!

📊 Nutritional Information

• High in fiber (12g per serving)
• Rich in iron (20% DV)
• Excellent source of vitamin C (30% DV)
• Provides calcium (15% DV)
• Contains magnesium (18% DV)
• Rich in potassium (22% DV)
• Packed with B vitamins from nutritional yeast

💡 Cooking Tips

• For an extra flavor boost, add a splash of hot sauce before rolling up your burrito.
• Make sure to use firm tofu for a satisfying texture—pat dry before crumbling.
• Press the burrito gently in the skillet for 1-2 minutes per side to crisp it up.
• Customize with your favorite veggies or add roasted sweet potatoes for added calories.
• Check all packaging to ensure that all ingredients are fully vegan and safe for you.