Vegan Tofu Scramble Burrito

In a mixing bowl, crumble the firm tofu with your hands or a fork until it resembles the texture of scrambled eggs.

Heat half of the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for 4-5 minutes until softened.

Add the minced garlic and cook for another 1 minute until fragrant.

Add the remaining olive oil and the crumbled tofu to the skillet. Sprinkle with turmeric, cumin, nutritional yeast, salt, and black pepper. Stir well to coat the tofu evenly.

Cook the tofu mixture for 5-7 minutes, stirring occasionally, until heated through and slightly golden.

Toss in the black beans and chopped baby spinach. Cook for another 2 minutes until the spinach is wilted and the beans are warm.

Warm the whole wheat tortillas in a dry skillet or microwave for 15-20 seconds to make them pliable.

Divide the tofu scramble and black bean mixture evenly between the centers of the two tortillas. Top with sliced avocado.

Fold the sides of each tortilla inward, then roll tightly from the bottom up to form burritos. Cut in half and serve warm.