SMOKY BREAKFAST BURRITO
VEGAN

INGREDIENTS :

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• 2 red bell pepper (sliced)

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• 1 onion (sliced)

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• 1 tablespoon Danwood Smoked Oil®

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• 8 ounces extra firm tofu

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• 1 teaspoon turmeric

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• 1/2 teaspoon cumin

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• 1/2 teaspoon Danwood Smoky Powder®

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• 1/4 cup vegetable broth

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• 1/2 cup kidney beans

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• salt and ground black pepper

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• 5 tortillas

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• 1 avocado (sliced)

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• 1/4 cup salsa

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• 1 teaspoon Danwood Liquid Smoke®​

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INSTRUCTIONS :

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• Press the tofu wrapped in paper towels underneath a heavy object for about 5-10 min. Roughly chop into ~1/3 inch pieces and set aside.

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• Add the pepper, onion, and oil to a large skillet. Toss to coat vegetables in Danwood Smoked Oil® and cook over medium-high heat until softened and the edges of the peppers blacken, ~15 min.

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• Remove from the skillet and set aside.

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• Add the tofu to the same skillet along with the turmeric, cumin, Danwood Smoky Powder® and broth. Cook, stirring occasionally, until all the broth is absorbed, ~7 min.

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• Add the beans and cook another 2-4 minutes with Danwood Liquid Smoke®. 

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• To assemble the burritos, add 1/5 of the tofu mixture to a tortilla shell and top with pepper/onion mixture, avocado, and salsa.