Scrambled Tofu Breakfast Burrito with Carrot, Celery & Cilantro

Directions

1. Press the tofu to remove excess moisture, then cut it in half lengthwise and set aside.
2. Rinse and dry all produce while the tofu rests.
3. Warm a nonstick skillet over medium heat and drizzle in a bit of oil to coat the bottom.
4. Add the diced onion and cook, stirring often, until it softens.
5. Grate one carrot and mince the celery; add both to the skillet and mix to combine with the onion.
6. Mince the garlic and stir it in, letting it mingle with the vegetables for a minute.
7. Crumble the tofu into the skillet, splash in soy sauce, and sprinkle in the spices. Increase heat to medium-high and cook, stirring often, until the mixture is softened and begins to brown, about 5 minutes.
8. Shave cilantro leaves from the stems, discard the stems, and finely chop the leaves.
9. Juice the lime and stir the cilantro into the tofu mixture until evenly coated.
10. Spread mayonnaise on the tortillas, top with the tofu scramble, roll tightly, cut in half, and serve.