Instructions

1.  Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (use more baking sheets if increasing batch size). In the meantime, also wrap tofu in a clean towel and set something heavy on top – such as a cast-iron skillet – to press out excess moisture. Then crumble with a fork into fine pieces. Set aside.

2.  Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned.

3.  In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.

4.  Assemble burritos: Roll out a large tortilla. Spread the hummus in the middle of the tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm – optional). Continue until all toppings are used up – about 3-4 large burritos.

Enjoy immediately for best results. 

Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). 

Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).Notes