Tofu Scramble Breakfast Wraps

Ingredients

• 350 gextra-firm tofu, firm, crumbled
• 2½ tbspnutritional yeast
• ¼ tspground turmeric
• ½ tspground cumin
• ¼ tspgarlic powder
• ¼ tspsalt
• 40 gbaby spinach
• ½red bell pepper, diced
• 120 gcanned black beans, low sodium, drained and rinsed
• 2large whole wheat tortillas
• 4 tbspsalsa
• 1 tspcanola or avocado oil

Method

1. Drain the tofu and pat it dry, then crumble it into small curds with your fingers.

2. Heat the oil in a non-stick skillet over medium heat.

3. Add the diced pepper and cook for 2 minutes until starting to soften.

   2 min timer

4. Add the tofu, nutritional yeast, turmeric, cumin, garlic powder and salt. Cook, stirring, for about 5 minutes until hot, yellow throughout and any liquid has evaporated.

   5 min timer

5. Fold in the spinach and black beans and stir for 1 to 2 minutes until the spinach wilts and the beans are warm.

6. Warm the tortillas for 20 seconds in the microwave. Fill with the scramble and salsa, fold in the sides and roll up.

Storing and reheating

Keeps 3 days; reheat the filling before wrapping.