Begin by draining and crumbling your tofu into a mixing bowl. Season it with your favorite spices—turmeric, garlic powder, and nutritional yeast work wonderfully. Heat a non-stick skillet over medium heat and add a splash of oil. Once hot, add the crumbled tofu and cook for about 5-7 minutes, stirring occasionally. The tofu will turn golden and slightly crispy.
To the skillet, add your fresh spinach, cooked black beans, and sliced roasted red bell pepper. Cook for an additional 2-3 minutes until the spinach wilts and everything is heated through. Season with sea salt to taste.
Lay one tortilla flat on a clean surface. Spoon a generous amount of the tofu mixture onto the center of the tortilla. Top with slices of avocado, pickled onions, and fresh peppers.
Fold the sides of the tortilla inward and then roll from the bottom up, securing the filling as you go. Make sure to roll tightly to prevent any filling from spilling out.
For a crispy exterior, place the burrito seam-side down in the skillet over medium heat. Grill for about 2-3 minutes on each side until golden brown.
Cut the burrito in half and serve with lime wedges and your favorite salsa on the side. Enjoy this delicious Vegan Breakfast Burrito any time of the day!
