Tofu Scramble Burritos

It's the week of PEAS! Luckily, though, none of the recipes actually have peas in them. I tried my first recipe from Peas and Thank You last night and loved it. Super easy, super delicious, and super healthy. Mama Pea knows her stuff.

Tofu Scramble Burritos
serves 2
adapted from Peas and Thank You

• 1/2 block (16 oz) firm tofu (drained, pressed, and crumbled)
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1 tsp lime juice (or lemon)
• 1 Tb. soy sauce
• 1 Tb. nutritional yeast
• 1/3 cup sliced mushrooms
• 1/2 red bell pepper, diced
• 1/3 cup diced tomato
• 2 tsp diced onion
• 15 oz can black beans, drained and rinsed 
• 2 whole wheat tortillas

This was adapted because I accidentally grabbed a lime instead of a lemon, didn't halve the seasonings, and threw a can of black beans in at the last minute. I'm sure the scrambles are excellent just the way she wrote them, but I loved the way mine turned out too!

Crumble tofu into a bowl and mix with all seasonings (garlic powder through nutritional yeast). Let sit 10 minutes.

Heat a skillet over medium high heat. Spray with cooking spray and add chopped veggies (mushrooms through onion). Cook until tender, about 4-5 minutes.

Add tofu and cook until lightly browned and warmed, about 3-4 minutes.

Add black beans and cook until warm, about 1-2 minutes. Throw on a tortilla, top with salsa and serve!

Nutritional information (for 1/2): 463 calories, 11g fat (1.5g sat), 69g carbs (20.5g fiber), 33g protein

HOLY MOLY. One of the most filling meals I've ever had. And how could it not be? 20g fiber and over 30g protein...and still under 500 calories? Seriously. Who says vegetarians can't get enough protein?! :)

UPDATE: I have successfully added 2 cups fresh spinach with the chopped veggies and it's delicious!

The apartment is sloowly coming together. I made sure to get the kitchen together pretty quick so I could cook but everywhere else doesn't have as much motivation for me. ;)