bean and tofu breakfast burrito

this is a great way to use up the other half of a block of tofu if you’ve just made tofu mayo; both recipes take approximately one half of the typical-sized tofu chunk. if you need to store unused tofu, put it in an airtight container, fill with water, refrigerate, and change the water every day. use within five days.

8oz extra-firm tofu, diced or crumbled
1/2 can black beans, drained and rinsed
small onion, diced
1/3 cup diced bell pepper
stalk of celery, diced
1/3 cup frozen peas
2 tsp nutritional yeast flakes
2 tsp chili powder
1 tsp garlic powder
salt to taste
homemade flour tortillas
salsa
fresh parsley

in a large skillet, heat a couple tablespoons of olive oil and add the tofu. sauté, stirring often, about two minutes. add onion, pepper, celery and peas, and cook until the tofu starts to brown slightly.

stir in the beans, nutritional yeast, chili powder and garlic powder, and salt to taste. cook for a minute or two until the beans are heated.

heat up a tortilla and spoon a generous portion of the mixture across the center. spoon salsa next to it, and top with parsley. optional: add other raw veggies like shredded lettuce, cabbage, grated carrots, sliced avocado, etc. you could also replace the salsa with tofu mayo, sriracha sauce, or add vegan sour cream.