Ingredients:

TOFU:

• 1 12-ounce package firm or extra-firm tofu*
• 1 tsp oil (or 1 Tbsp (15 ml) water)
• 3 cloves garlic (minced)
• 1 Tbsp hummus (store-bought or DIY)
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp nutritional yeast
• 1/4 tsp sea salt
• 1 pinch cayenne pepper (optional)
• 1/4 cup minced parsley

VEGETABLES:

• 5 whole baby potatoes (chopped into bite-size pieces)
• 1 medium red bell pepper (thinly sliced)
• 1 tsp oil (or 1 Tbsp (15 ml) water)
• 1 pinch sea salt
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (not ground chili)
• 2 cups chopped kale

THE REST:

• 3-4 large flour or gluten-free tortillas (ensure vegan friendly – I like TJ’s brand)
• 1 medium ripe avocado (chopped or mashed)
• Cilantro
• Chunky red or green salsa or hot sauce

Instructions:

1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (use more baking sheets if increasing batch size). In the meantime, also wrap tofu in a clean towel and set something heavy on top – such as a cast-iron skillet – to press out excess moisture. Then crumble with a fork into fine pieces. Set aside.
2. Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
3. In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
4. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Then add water until a pourable sauce is formed (1-3 Tbsp as original recipe is written // adjust if altering batch size). Then add parsley and stir. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned – ~3-5 minutes. Set aside.
5. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm – optional). Continue until all toppings are used up – about 3-4 large burritos.
6. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).

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Image Source:*minimalistbaker.com

Source:minimalistbaker.com