Breakfast Burritos with Potato Tofu Scramble and Beet Salsa

Make the Scramble: 

1. Heat oil over medium-high heat in a large skillet.
2. Add the potatoes, season with salt and pepper, and pour over a ¼ cup water. Cook until tender, about 15 minutes.
3. Add the crumbled tofu, nutritional yeast, turmeric, cumin, and cayenne. Stir until mixture is well coated with seasonings and cook out for 5 to 10 minutes longer, adjusting with more seasoning or oil if needed.
4. Transfer to a mixing bowl and mash with a potato masher or fork until mixture resembles a scramble. 

Assemble Burritos:  

1. Return to skillet and heat oil over medium heat. Cook the chopped peppers and onions until tender. Transfer to bowl and keep warm. 
2. Heat a tortilla and arrange some of the scramble, a heaping amount of beet salsa, sautéed veggies, avocado, spinach and cheese across the center. Roll and wrap into a burrito and repeat with remaining ingredients for a burrito party! Optional– serve with vegan cashew chipotle aioli.  

**Burrito ingredients keep well for up to 1 week in the fridge.