SERVES 2
1 tablespoon tahini
2 tablespoons plant-based unsweetened milk (choose soy for more protein)
¼ teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
¼ teaspoon kala namak or other salt alternative (optional)
2 dashes ground black pepper
1 tablespoon avocado oil
7 ounces tofu (firm, extra firm, or super firm, drained)
½ cup red onion, chopped
½ cup red bell pepper, seeded and chopped
½ cup tomato, seeded and chopped
⅔ cup canned low-sodium black beans, rinsed
1 tablespoon jalapeño, seeded and minced (optional, adjust for taste)
1 cup organic spinach
2 tablespoons cilantro, chopped (optional)
2 whole-grain tortillas
½ large avocado, sliced
For garnish: salsa, plain Greek yogurt, hot sauce
To prepare the sauce, whisk together tahini and milk in a medium bowl. If the sauce is too thick, add 1 or 2 more tablespoons of milk to reach pourable consistency. Add turmeric, chili powder, cumin, garlic powder, kala namak, and black pepper and whisk until well-blended. Set aside.
Heat a large frying pan over medium-high heat. Coat with avocado oil and then add tofu, onions, and peppers. Sauté until onions are translucent and tofu begins to brown, about 5 minutes.
Lower heat to medium and add tomatoes, black beans, and optional jalapeños. Stir to combine and heat through.
Add prepared sauce and stir to coat. Fold in spinach and cilantro. Once the greens are wilted, about 30 seconds, turn off the heat.
Assemble burritos by dividing the mixture between 2 warmed tortillas. Top with avocado, salsa, yogurt, and hot sauce.
