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Tofu Scramble Breakfast Burrito

North American · 20 min · Easy · 2 burritos

Tofu Scramble Breakfast Burrito

Twenty minutes from fridge to foil. Black salt is what makes it taste unmistakably of eggs — don't skip it.

~550 cal per serving — Calories are approximate, per serving — a guide only.

nut-freehigh-protein
Plan it:

Method

  1. 1

    Soften the vegetables

    ⏱ 6 min

    Heat the oil in a non-stick pan. Cook the onion and pepper over medium-high heat until softened and starting to color at the edges.

  2. 2

    Scramble the tofu

    ⏱ 6 min

    Crumble in the tofu with your hands, leaving some pieces bigger than others — uniform crumbs read as mush. Add the turmeric and cumin and cook, stirring, until any liquid has cooked off and the tofu starts to catch on the pan.

  3. 3

    Season

    ⏱ 1 min

    Kill the heat. Stir through the nutritional yeast, black salt and spinach, and let the residual heat wilt the leaves. Add black salt off the heat — cooking it dulls the sulfurous, eggy note you want.

  4. 4

    Roll

    ⏱ 1 min 30 sec

    Warm the tortillas briefly in a dry pan. Pile the scramble down the middle, add avocado and hot sauce, fold in the sides and roll tight. Sear the seam-side down in the pan for 30 seconds to seal it.

Notes

Black salt (kala namak) is the whole trick and lives in any South Asian grocer. Regular salt will taste fine but not like eggs.

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