Step 1

Heat the olive oil in a large non-stick skillet over medium. Once hot, add the tofu crumbles and cook for 5-7 minutes, stirring occasionally, until lightly browned

Step 2

Add the turmeric, nutritional yeast, and tahini, stirring until the tofu is evenly coated. Add the black beans and sweet potato cubes, cooking for 3-5 minutes.

Step 3

Add the spinach and cook for another 2-3 minutes until it wilts. Taste and season the tofu scramble with salt and pepper to your liking.

Step 4

To assemble your vegan burritos, warm the tortillas in a dry skillet over medium for 30 seconds per side. Alternatively, you can heat them in the microwave wrapped in a towel.

Step 5

Spread a layer of guacamole, then add a scoop of tofu scramble. Top the scramble with vegan chipotle sauce, pico de gallo, salsa roja, or salsa verde. You can add a drizzle of hot sauce, fresh herbs, and a few strips of vegan bacon if you’d like.

Step 6

Wrap the burrito, then grill it in a dry skillet over medium-high or a panini press for a few minutes to seal the edges. Enjoy it immediately while hot. Happy eating!