Tofu Breakfast Burritos

Corrected obvious source typo: ten minutes, not ten hours.

• 6 item halal vegan tortillas
• 1 item bell pepper, diced
• 0.5 cup chopped mixed vegetables
• 454 g tofu
• 1 handful spinach
• 1 tsp chilli powder
• 1 tsp onion powder
• 0.5 tsp turmeric
• 0.5 tsp salt
• 2 tbsp water for sautéing, estimated

1. Soften vegetables in a nonstick pan with a little water.
2. Drain and crumble tofu into the pan. Add spices and cook until hot and excess liquid evaporates.
3. Stir in spinach until wilted, divide between tortillas and roll up.

Adapted from Modern Plant Based Recipe Book, PDF p. 19.