Ingredients

• 1 - 14 oz container of organic firm or extra firm tofu
• 1/4 of large onion, diced
• 1/3 cup chickpeas
• 4 tablespoons nutritional yeast
• 2-3 tablespoons mustard
• 2.5 tablespoons curry seasoning
• 1 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1 medium to large size broccoli crown, chopped into small bite-size pieces
• 1/4 cup marinated mushrooms (without the brine)
• 4 tablespoons of salsa
• 2 large handfuls of baby spinach
• soy, rice, or almond milk for cooking
• salt and pepper to taste
• 2 large tortillas

Instructions

1. Start by draining the tofu and placing it in a large non-stick pan along with the onion and chickpeas. Break it apart and mash it with a spatula or potato masher until chunkily broken down. Heat up on medium heat until water starts to release from the tofu. Add nutritional yeast, mustard, curry seasoning, and granulated garlic and onion. Mix well to coat all of the tofu. If the ingredients start to get a little dry, add a splash of milk—about two tablespoons—and continue to do so as the ingredients 'dry' out.
2. Add the broccoli, mushrooms, and salsa - stirring to mix evenly throughout. Continue cooking until broccoli turns tender, but not overcooked. Feel free to cover with a lid to encourage this process.
3. Once the broccoli is tender and everything has absorbed flavor and warmed up nicely, add the spinach and toss again. The spinach will wilt quickly that's why we add it at the end.
4. Further season with salt and pepper if desired although it's not necessary especially with the addition of marinated mushrooms and salsa.
5. Remove from heat and portion out filling over two tortillas. Fold into a burrito and enjoy!
6. If desired, have oven preheated to 350 degrees Fahrenheit and place burritos seam side down and cook for 8 minutes and then flip and cook another 5 minutes. This will add a browned and crunchiness to the burrito.