Whole wheat tortilla: 60g (1 large), Firm tofu: 100g (3.5 oz), Black beans (cooked): 60g (1/3 cup), Sweet potato: 100g (1 small, diced and roasted), Spinach: 30g (1 cup), Avocado: 50g (1/3 medium, sliced), Nutritional yeast: 5g (1 tbsp), Turmeric: 1g (1/4 tsp), Garlic powder: 1g (1/4 tsp), Onion powder: 1g (1/4 tsp), Cumin: 1g (1/4 tsp), Paprika: 1g (1/4 tsp), Olive oil: 5ml (1 tsp), Salsa: 30g (2 tbsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). Toss 100g diced sweet potato with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender. 2. Drain and press 100g tofu to remove excess water. Crumble into bite-sized pieces. 3. Heat 5ml olive oil in a non-stick skillet over medium heat. 4. Add the crumbled tofu, 1g turmeric, 1g garlic powder, 1g onion powder, 1g cumin, 1g paprika, 1g salt, and 1g black pepper. Cook for 5-6 minutes, stirring occasionally. 5. Add 60g black beans and 30g spinach. Cook for another 2-3 minutes until the spinach is wilted. 6. Warm 60g tortilla according to package instructions. 7. Layer the tofu mixture, roasted sweet potatoes, 50g sliced avocado, and 30g salsa on the tortilla. 8. Sprinkle with 5g nutritional yeast. 9. Fold in the sides of the tortilla, then roll up tightly to form a burrito.
