Ingredients
8 oz extra firm tofu
1 garlic clove, finely minced
½ tsp ground cumin
1 tsp turmeric powder
½ tsp cayenne pepper
¼ tsp sea salt, to taste
¼ tsp black pepper, to taste
1–2 tbsp extra virgin olive oil
½ small onion, minced
2 tbsp cilantro, chopped
6 tortillas
2 handfuls of lettuce, washed and drained
1 medium avocado, sliced
1 cup cherry tomatoes, halved
Sriracha, to taste
Instructions
- Press tofu to remove excess water, then crumble into small pieces.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened and fragrant.
- Stir in tofu, cumin, turmeric, cayenne, salt, and black pepper. Cook 5–7 minutes until heated through and lightly golden.
- Add chopped cilantro, mix well, and remove from heat.
- Warm tortillas until pliable.
- Layer each tortilla with lettuce, tofu scramble, avocado slices, and cherry tomato halves.
- Drizzle with sriracha.
- Roll tightly into burritos and serve immediately.
Notes
Add black beans, pinto beans, or mushrooms for extra flavor and protein.
For a cheesy taste, sprinkle nutritional yeast over the filling.
Flour tortillas roll best, but whole wheat or gluten-free work too.
To make it oil-free, sauté with broth in a nonstick pan.
Wrap tightly if freezing for meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack, Main Dish
- Method: Stovetop, Assembly
- Cuisine: Mexican-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 burrito
- Calories: 260
- Sugar: 2g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg