Tofu Scramble Breakfast Burritos

Instructions

1. 1

   Heat 2 tbsp oil in a large nonstick skillet over medium-high and cook the hash browns 10 minutes, turning, until crisp. Push to one side.

2. 2

   Add the remaining oil and the diced pepper and cook 3 minutes.

3. 3

   Crumble in the tofu with the turmeric, cumin and 3/4 tsp salt and cook 4 minutes until hot and golden-yellow; stir in the spinach and drained beans until warm.

4. 4

   Warm the tortillas, fill with the scramble and potatoes, add a spoonful of salsa and roll up.

5. 5

   Crisp the burritos seam-side down in the hot pan 1-2 minutes if you like. Check tortilla labels for lard if you need them vegan.