Instructions:

• Start by crumbling your firm tofu into a bowl. Heat a non-stick skillet over medium heat and add a splash of olive oil. Sauté some onions (if you like) for a few minutes until translucent. Then, add the crumbled tofu, your favorite spices (like turmeric, cumin, and paprika), and a pinch of sea salt. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
• In a large bowl, combine the tofu scramble, cooked black beans, fresh spinach, roasted red bell pepper, pickled onions or scallions, and sliced jalapeño. Mix everything gently to combine the flavors.
• Warm your tortillas in a dry skillet for about 30 seconds on each side. This will make them more pliable and easier to roll.
• Lay a warm tortilla flat on a plate. Spoon a generous amount of the filling mixture onto the center. Top with slices of avocado. Fold in the sides and roll from the bottom up, ensuring the filling is secured inside.
• Cut the burrito in half and serve with lime wedges and your favorite salsa for an extra burst of flavor.