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<\/a><\/p>\nHeres How<\/p>\n Tofu Scramble<\/u><\/b><\/p>\n 1 block\/ about 10-12 oz\/ about 2 cups, always organic- firm or extra firm regular or sprouted tofu In a pan warm oil and add chopped onions to soften on medium heat. When soft add crumbled tofu. Cook stirring \u00a0till the tofu is slightly browned. Add turmeric, cumin, and cayenne. Stir and mix well. Cook further for another 2-3 minutes. Check on seasoning and take it off the heat.<\/p>\n Pico de Gallo<\/u><\/b><\/p>\n 2 beefsteak tomatoes or 2 cups cherry tomatoes, chopped Mix the finely chopped tomatoes, red onion, cilantro, jalape\u00f1o and sea salt in a bowl and set aside.<\/p>\n To Assemble<\/u><\/b><\/p>\n Warm the refried Beans, so its melted and spreadable you may have to add a little water. Set aside. Warm the tortilla on a hot griddle on both sides. Place the warm tortilla on a flat surface and spread 1-2 tablespoons of refried beans, top it with salsa, tofu scramble, a squeeze of lime juice and a few avocado slices. Serve.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n1 medium onion finely chopped
\n1\/2 tsp turmeric
\n1 tsp ground cumin
\n1\/4 tsp or more ground cayenne hot pepper or 1\/2 deseeded jalape\u00f1o
\n1-2 tbsps olive oil
\nseasalt and black pepper to taste<\/p>\n
\n\u00bd red or white onion, finely chopped
\n\u00bd cup cilantro leaves, roughly chopped
\n1 small jalape\u00f1o minced
\nJuice from 1\/2 lime
\nPinch flaked sea salt<\/p>\n\n