Ingredients

The following ingredients have 4 Servings
  • 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
  • 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
  • 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

Instruction

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).