Low Carb Tofu Burritos
INGREDIENTS
• Two 14-ounce blocks extra-firm tofu
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1 small green bell pepper, finely chopped
• 1 small red bell pepper, finely chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons ground turmeric
• 1 15-ounce can black soy beans, rinsed, drained
• 1/4 cup coarsely chopped fresh cilantro
• Kosher salt, freshly ground pepper
• 4-6 Low Car Tortillas
• Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)
DIRECTIONS
• Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.
• Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper.
• Serve scramble with tortillas and garnishes, as desired.
