Burrito Sauce

• 1 cup cashews
• 1/2 cup salsa
• 1/2 cup plain yogurt
• 2 tbsp water
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 2 tbsp nutritional yeast

Tofu Scramble

• 1 1/2 bricks extra firm tofu

• 2 tbsp nutritional yeast

• 1 tsp turmeric

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp black salt

• 1/4 cup plant based milk

Burrito

• 1 cup quinoa

• 1 can black beans, drained and rinsed

• 4 cups kale

• salsa

• 6 whole wheat tortillas

Instructions

1. prepare the burrito sauce by adding cashews, yogurt, salsa, water, cumin, chili powder, paprika, salt and nutritional yeast to a high-powered blender and blending until smooth.

2. combine quinoa with 1 1/2 cups water, bring to boil, cover, reduce heat and cook for 15 minutes. remove lid, fluff with fork, cover for 5 more minutes. once cooked combine with black beans.

3. Prepare tofu scramble by crumbling tofu into a pan and sprinkling with nutritional yeast, turmeric, onion powder, garlic powder, and black salt. add milk and stir to combine. Cook for 20 minutes until the tofu has dried out.

4. Massage kale with salt an oil and chop finely.

5. This recipe makes 6 burritos. any leftover components store well in the fridge for a week. prepare as many burritos as you want to make by spreading a thick layer of the sauce, followed y the massaged kale, quinoa bean mixture and tofu scramble. top with salsa, hot sauce or any other flavour enhancers. Wrap tightly and grill in a preheated pan for 3-4 minutes per side.

Notes: This recipe is great for meal prep, prepare the quinoa and beans, burrito sauce, tofu scramble and massaged kale in separate containers and assemble and grill whenever you feel like a tasty breakfast burrito.