Scrambled Tofu + Black Bean Burrito

Scrambled Tofu + Black Bean Burrito

Serves 2


  • 8 oz extra firm tofu (about half a block of a normal sized package), drained and crumbled
  • 2 large tortillas
  • 1/2 a small onion, chopped
  • 1/2 a bell pepper, chopped
  • 1 garlic clove, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 3 tablespoons olive oil
  • salt + pepper
  • 1/2 a small can of black beans, drained and rinsed
  • handful of cilantro leaves, roughly chopped
  • 1 tablespoon olive oil
  • juice of half a lime
  • salt + pepper

To serve

full fat strained yogurt (instead of sour cream)

hot sauce


1. Place a large frying pan over medium-high heat and coat bottom of the pan with olive oil. Sauté the onions and peppers for about a minute or two until soft, translucent and fragrant. Add the garlic and cook for another minute until soft.

2. Add the crumbled tofu and herbs and mix to combine. Season with salt and pepper and sauté for a few minutes to incorporate. Add the black beans, mix and cook for another minute or so.

3. Remove the pan from the heat and add the cilantro and lime juice. Serve in the tortillas with toppings as desired.

Photography by Vanessa Rees

Recipes + Styling by Christina Liva

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