Tofu Scramble Burrito

Course Main Course

Keyword Black Beans, Canola Oil, Cheese, Chili Powder, Cumin, Firm Tofu, frozen broccoli, Garlic, Garlic Powder, Mushrooms, Nutritional Yeast, Onion, Turmeric, Whole Wheat Tortillas

Dietary Need Vegetarian

Cooking Method Stovetop

Program Harvesting Good

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 291kcal

Author Harvesting Good

Equipment

Stovetop
Skillet

Ingredients

3 Green Onions
1 package Harvesting Good Broccoli Frozen
2 cloves Garlic Minced
1 can Black Beans No salt added
1 tsp Canola Oil
1 package Tofu 16 ounces, firm
2 Tbsp Nutritional Yeast
1 tsp Chili Powder
1 tsp Cumin
1 tsp Turmeric
¼ tsp Garlic Powder
4 Tortillas Whole Wheat
Cheese Optional

Instructions

Rinse green onions, broccoli, and mushrooms. Peel garlic cloves.
Slice green onions and mushrooms. Chop broccoli. Mince garlic.
In a colander, drain and rinse the beans.
Mix together all spices in a small bowl.
In a medium skillet over medium heat, heat oil. Add green onions, broccoli, mushrooms, and garlic. Cook until broccoli is soft, about 4-5 minutes.
Add tofu blocks and break apart with a spatula until there is a scrambled texture with lots of chunks. Add the spice mixture to the skillet.
Heat for another 5 minutes until hot.
Spoon tofu mixture into the center of each tortilla, dividing evenly. Sprinkle cheese on top, if desired.
Fold tortilla over mixture and serve.

Video

Nutrition