Ingredients:

  • 14 oz extra-firm tofu, pressed and crumbled
  • 1/2 tsp turmeric powder
  • 1 tsp smoked paprika
  • 1/2 tsp kala namak (black salt)
  • 1 tbsp nutritional yeast
  • 1/4 cup unsweetened soy milk
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen hash browns
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 red bell pepper, finely diced
  • 1/4 red onion, minced
  • 4 large flour tortillas
  • 1/2 cup vegan shredded cheddar cheese
  • 1 medium avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp salsa verde

Instructions:

  1. Heat a large skillet over medium high heat with a splash of oil. Add the 1 cup of frozen hash browns. Cook for 5-7 minutes without stirring until the bottom is a deep, crackling golden brown. Flip and repeat for 3 minutes.
  2. In the same pan (move potatoes to one side), add the crumbled 14 oz tofu. Sprinkle with 1/2 tsp turmeric, 1 tsp smoked paprika, and 1 tbsp nutritional yeast. Cook until the tofu starts to brown around the edges, about 5 minutes.
  3. Pour in the 1/4 cup soy milk. Stir the tofu to incorporate the liquid, which will emulsify with the spices to create a creamy coating. Add the 2 cups chopped spinach, 1/2 red bell pepper, 1/4 red onion, and 1 cup black beans. Sauté until the spinach wilts.
  4. Turn off the heat and stir in the 1/2 tsp kala namak and 1/4 cup fresh cilantro.
  5. Warm the 4 large flour tortillas in a separate dry pan for 30 seconds per side. They should be floppy and warm, not stiff or toasted yet.
  6. Place a tortilla on a flat surface. Layer 1/4 of the filling in the center, leaving 2 inches of space on the sides. Top with 2 tbsp vegan cheese, 1/4 of the sliced avocado, and a drizzle of salsa verde.
  7. Fold the sides in, then roll from the bottom, tucking the filling tightly as you go. Place the burrito seam side down back into the hot skillet.
  8. Press the burrito down with your spatula. Sear for 1 minute until the seam is fused and the exterior is golden. Flip and toast the other side.