Makes 2-3 burritos


1 package of extra firm tofu

2 T olive oil

½ onion, finely chopped

2 cloves garlic

1 bunch mizuna greens, roughly chopped and stems removed (you can use any green you have on hand)

2 roma tomatoes, diced

2 tsp dried basil

1 tsp cumin

½ tsp paprika

½ tsp tumeric

½ tsp black salt (kala namak, but if all you have is white/sea salt, that will be fine)

½ tsp Sriracha sauce

¼ cup vegetable broth

¼ cup nutritional yeast (heaping)

pepper to taste

½ avocado, diced

2-3 tortillas


Remove tofu from its carton and let drain it sit in a strainer while you prepare your vegetables.

In a large pan, heat the oil over medium heat for about 30 seconds.  Add the onion and sauté until the onion is translucent, and then add the garlic.  Sauté both for about 2 minutes.

Tear the tofu into bite size chunks (not too small, but not too big) and add to the pan.  Mix to combine.  Let the tofu cook in the water it releases, stirring occasionally, letting it the tofu “brown.”  If it starts to stick, add a little more water to deglaze the pan.

After about 15 minutes, once the tofu has a nice tan color, add your spices, Sriracha sauce, and vegetable broth.  Mix to combine and sauté until liquid is gone.  Add the nutritional yeast and mix to combine.  Add the tomatoes and the mizuna and sauté until mizuna is wilted.  Remove from heat.


Heat your tortillas over a stove burner, or in a pan on the stove, over medium-low heat, just giving each side a minute or two.  Scoop about 1 – 1-¼ cup of the scramble onto each tortilla, and top with the diced avocado.  Fold the outer ends of the tortilla over, and using the edge of the tortilla closest to you, roll up into a burrito.  Serve warm with salsa and/or guacamole of choice.

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