Instructions

• Heat pan with a tiny bit of broth just covering the bottom of the pan. Once the broth is simmering, add the chopped onions and peppers. Sauté until they start to get soft (about 6-8 mins). Keep adding broth by the tablespoon when pan is gets too dry.
• Crumble tofu (I use my hands), add turmeric and Bragg Amino acids and sauté until everything is starting to brown just a bit.
• Add spinach and diced tomatoes, turn OFF heat, and toss for a minute or so.
• Taste and decide if you want to add a little more Bragg’s.
• Heat tortilla until soft and fill with mixture. Add salsa, cilantro and avocado and wrap into a burrito.
• Tip: Draining tofu completely is important. Cut the tofu block in half and press in clean kitchen towels, then wrap in a dry towel and place under a heavy pan (or a stack of books (I use a 15 pound weight!). Leave for at least 20 mins and change out towels if they get too saturated. Or buy a tofu press… I bought one, but I still use my weight trick instead!