Vegan Breakfast Burrito With Tofu Scramble
Ingredients
- 2 medium poblano chiles (6 oz.)
- 1 (14-oz.) pkg. firm tofu, drained and patted dry
- 2 tablespoons olive oil
- ¾ teaspoon fine sea salt
- 2 teaspoons nutritional yeast
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 ripe avocado, sliced
- ½ cup fresh or jarred salsa
- 4 (8-in.) whole-wheat tortillas, warmed
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