Step 1- Press the Tofu
Wrap your tofu block in several layers of paper towels. Place it in the sink and set a heavy pot or pan on top something with real weight. Let it press for 15 minutes while you prep everything else. If you have a dedicated tofu press, even better use it.
Pressing removes the water the tofu is packed in, which is essential for getting that proper scrambled texture. Skip this and your filling will be wet and mushy instead of golden and crumbly.
Step 2- Cook the Aromatics
Heat a large skillet or wok over medium heat. Add the diced onion no oil needed if your skillet is non-stick, or add a splash of water to prevent sticking. Cook for 5–7 minutes until the onion turns translucent and soft. Add the minced garlic and cook for another 2 minutes, stirring constantly. Your kitchen should smell incredible right about now.
Step 3- Add Potato and Mushrooms
Add the diced potato and mushrooms to the skillet. Stir to combine and cook for 10–15 minutes, until the potato pieces become fork-tender and the mushrooms have released their moisture and started to brown. This is where a lot of the savory depth builds don't rush this step by turning the heat too high.
Step 4- Add the Tofu
Crumble your pressed tofu directly into the skillet in rough, irregular pieces think the size of scrambled egg chunks. Cook for 5 minutes, stirring occasionally, until the tofu starts to pick up a little color. It won't look like much yet, but the next step transforms everything.
Step 5- Season the Filling
Add the black beans, salsa, nutritional yeast, chili powder, cumin, salt, turmeric, black pepper, and cayenne (if using) to the skillet. Stir thoroughly to coat every ingredient in the spice blend. Cook for 5 minutes, letting the flavors cook together and the salsa reduce slightly. The filling will turn golden from the turmeric and smell absolutely incredible.
Step 6- Add the Greens
Stir in your finely chopped kale or spinach. Cook for 2–3 minutes until fully wilted and incorporated. Spinach wilts faster and has a milder flavor; kale takes a touch longer and adds a slightly heartier bite. Both work beautifully use whatever you have on hand.
Step 7- Assemble the Burritos
Lay a tortilla flat on your work surface. Scoop a generous portion of filling into the center don't overfill or you'll fight with the rolling. Add avocado slices on top of the filling. Fold in the left and right sides of the tortilla, then roll from the bottom up, tucking the sides as you go. Roll firmly but not so tight that the tortilla tears.
