Ingredients

Method

1. 1

   Grate the natural tofu into a large mixing bowl.

2. 2

   Add the nutritional yeast flakes, cashew butter, soy yogurt, garlic powder, onion powder, Kala Namak salt, and a pinch of regular salt. Mix thoroughly until you achieve a creamy, cottage cheese-like consistency. Set aside.

3. 3

   Rinse the yellow lentils under cold water.

4. 4

   Place the rinsed lentils in a pot with water and a pinch of salt. Bring to a boil and cook for about 10 minutes, or until soft.

5. 5

   Once cooked, drain the lentils thoroughly, pressing out any excess water.

6. 6

   Add the drained, cooked lentils to the tofu mixture.

7. 7

   Wash the fresh spinach and add it to the bowl.

8. 8

   Season the entire mixture with more salt and a squeeze of lemon juice to taste. Mix everything together until well combined.

9. 9

   Lay a tortilla flat and spoon a generous amount of the filling into the center.

10. 10

    To fold, bring the bottom edge of the tortilla up and over the filling. Fold in the left and right sides tightly.

11. 11

    Roll the burrito up from the bottom to seal it completely. Repeat with the remaining tortillas and filling.

12. 12

    Heat a little oil in a large skillet or pan over medium heat.

13. 13

    Carefully place the folded burritos seam-side down in the hot pan.

14. 14

    Cook for a few minutes on each side until they are golden brown, crispy, and the filling is heated through and melty.

15. 15

    Serve the hot burritos immediately with a side of fresh salad. Cut them in half to show off the creamy filling.