Just slice up some veggies and make a tofu scramble the exact same way you would make one with eggs.

The key is to use a little turmeric to color the tofu yellow. I scooped half of the tofu scramble onto a whole wheat tortilla, topped it with salsa and jalapeños and wrapped it into a burrito. You can serve it with black beans or hash browns and a glass of freshly made orange juice or a cup of coffee. If you’re the type who only has time for a few nibbles in the morning, and much rather enjoys having breakfast as the day is winding down, eat breakfast for dinner or enjoy it as a Sunday brunch. Delish, tasty and comforting.

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 2

Ingredients:

• Two 8-inch whole wheat tortillas
• ½ tbsp. Coconut Oil
• 1/3  Cup Red Bell Pepper, Seeded and Diced
• ½ cup of fresh spinach, roughly chopped
• ¼ Cup Green Onions, Diced
• One 14 oz. Block Extra-Firm Tofu, Pressed for 10-15 mins.
• ½ Cup Tomato, Diced
• 1 Tbsp. Nutritional Yeast
• ¼ tsp turmeric
• ¼ tsp. Onion Powder
• ¼ tsp. Garlic Powder
• ¼ tsp. Salt
• ¼ tsp. Black Pepper
• ¼ Cup Avocado, Diced
• 1 jalapeño pepper, sliced *optional
• Salsa *optional

Directions:

1. Warm a large skillet over medium-high and melt the coconut oil.
2. Add the bell pepper, spinach, and green onions to the pan and sauté until the spinach is slightly wilted, about 3 minutes.
3. Crumble tofu and add it to the skillet, folding it into the vegetables.
4.  Stir the tomatoes, nutritional yeast, turmeric, salt, pepper, garlic and onion powder into the pan and let simmer over low-medium heat for 2-3 minutes.
5. Add the diced avocado to the scramble and stir it in long enough to heat the avocado.
6. Spoon half of the scramble into the center of each tortilla and top with jalapeños and salsa (optional)
7. Wrap the tortilla into a burrito.

Enjoy!

*Image credit.