Ingredients:

  • 1 (14-ounce/400g) package firm or extra-firm tofu, pressed and crumbled
  • 1 tablespoon olive oil (15 ml)
  • 1/2 medium onion, diced (75g)
  • 1/2 red bell pepper, diced (75g)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon turmeric (2.5 ml)
  • 1/4 teaspoon black salt (kala namak) (1.25 ml)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tablespoon nutritional yeast (15ml)
  • 1 sweet potato, peeled and diced (approx. 300g)
  • 1/2 red onion, cut into wedges (75g)
  • 1 cup broccoli florets (100g)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1/2 cup diced tomato (75g)
  • 1/4 cup chopped red onion (37.5g)
  • 1 tablespoon chopped fresh cilantro (15ml)
  • 1 tablespoon lime juice (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 ripe avocado
  • 1/4 cup unsweetened plant-based milk (60 ml)
  • 1 tablespoon lime juice (15 ml)
  • 1/4 teaspoon garlic powder (1.25ml)
  • Salt and freshly ground black pepper, to taste
  • 4 large flour tortillas
  • Optional: Hot sauce, for serving

Instructions:

  1. Preheat oven. Toss sweet potato, red onion, and broccoli with olive oil, smoked paprika, salt, and pepper. Roast until tender and slightly browned.
  2. Sauté onion and bell pepper in olive oil. Add crumbled tofu, garlic powder, turmeric, and black salt. Cook, stirring occasionally, until heated through and slightly browned. Season to taste. Stir in nutritional yeast (if using).
  3. Combine black beans, tomato, red onion, cilantro, lime juice, salt, and pepper in a bowl.
  4. Blend avocado, plant-based milk, lime juice, garlic powder, salt, and pepper until smooth.
  5. Warm the tortillas in a dry skillet or microwave for pliability.
  6. Divide tofu scramble, roasted vegetables, black bean salsa, and avocado sauce evenly among the warmed tortillas.
  7. Fold in the sides of the tortilla, then roll tightly from the bottom up.
  8. Heat a dry skillet over medium heat. Sear the burritos seam-side down for a minute or two per side to crisp them up (optional).
  9. Serve immediately. Enjoy with your favourite hot sauce!