Ingredients:

  • 1 (14 ounce / 397g) package extra-firm tofu, pressed
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (approx. 1 cup/ 120g)
  • 1 bell pepper (any colour), finely chopped (approx. 1 cup/120g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black salt (kala namak), optional
  • Salt and pepper to taste
  • 2 tablespoons nutritional yeast (30 ml)
  • 2 tablespoons vegetable broth (30 ml) or water
  • 1 pint cherry tomatoes (approx. 2 cups/280g), halved
  • 1 tablespoon olive oil (15 ml) for tomatoes
  • 4 large flour tortillas
  • 1 avocado, pitted and sliced
  • 1/2 cup fresh cilantro, chopped (approx. 12g)
  • Your favourite salsa

Instructions:

  1. Press the tofu to remove excess water.
  2. Toss halved cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 15-20 minutes, or until softened and slightly blistered.
  3. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté until softened. Add garlic, thyme, sage, turmeric, and smoked paprika and cook for another minute until fragrant.
  4. Crumble the pressed tofu into the skillet with the vegetables. Cook, stirring occasionally, until heated through.
  5. Stir in nutritional yeast, black salt (if using), salt, and pepper to taste. Deglaze the pan with vegetable broth or water, scraping up any browned bits from the bottom. Cook until liquid is absorbed.
  6. Warm tortillas according to package directions. Spread a layer of tofu scramble on each tortilla. Top with roasted tomatoes, avocado slices, cilantro, and salsa.
  7. Fold in the sides of each tortilla and then roll it up tightly from the bottom.
  8. To lightly toast, you can put them in a pan on the stove (optional).