Tofu Breakfast-for-Dinner Burritos

Ingredients

• 28 oz firm tofu
• 4 flour tortillas (burrito size)
• 16 oz frozen shredded hash browns
• 15 oz canned black beans
• 1 red bell pepper
• 1 yellow onions
• 1 tsp ground turmeric
• 1 1/2 tsp ground cumin
• 8 oz jarred salsa
• 3 tbsp extra virgin olive oil
• 1 1/2 tsp salt
• 1 avocado(optional)

Method

1. 1

   Cook the hash browns in 2 tablespoons oil in a wide skillet over medium-high, pressing them flat, 10 minutes until crisp. Set aside.

2. 2

   Add the remaining oil and cook the diced onion and pepper 6 minutes.

3. 3

   Crumble in the drained tofu by hand and cook 6 minutes, letting the water cook off.

4. 4

   Add the turmeric, cumin, salt, and the drained black beans and cook 3 minutes more.

5. 5

   Warm the tortillas so they roll without cracking.

6. 6

   Fill each with the scramble, the crisp potatoes, salsa, and avocado, then fold in the sides and roll tight.

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