TOFU SCRAMBLE BREAKFAST BURRITO

• 16 oz firm tofu ( pressed )
• 1/2 tsp turmeric 
• 1/2 tsp aleppo pepper ( omit if you do not like spice )
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp smoke paprika 
• black pepper to taste
• 1/2 yellow onion minced
• 1/2 a can of black beans drained
• 1/3 cup chopped tomatoes
• 1/3 cup chopped mushrooms  ( feel free to sub or add any veggie. Zucchini or bell peppers would work great here ) 
• avocado sliced 
• large burrito sized tortillas 
• optional - shredded cheddar or vegan cheese

METHOD:

1. in a large mixing bowl add the drained tofu and break into small bits ( you can use a fork, potato masher or your hands here ) 
2. add all the dried spices, mix into the mashed tofu until fully incorporated and set aside
3. in a large frying pan on medium heat add a tbs of olive oil, sautee the onions until translucent, next add the tomatoes and mushrooms cook until they lose their moisture and  the tomatoes begin to get jammy. Now add the beans and tofu mixture. Cook until warmed through and any liquids have evaporated, about 5 min.
4. Fill your tortillas with a layer of the tofu mixture, top with avocado slices, and cheese. Then fold ends of tortilla in and roll up the burrito 
5. In another large skillet on med-high heat warm a small amount of oil, place the burrito fold size down ( this will help seal  your burrito ) for 2 min or until golden brown & flip to brown other side.
6. Enjoy w/ your favorite hot sauce or salsa.