Crispy Tofu Burritos

Halve the tofu lengthwise and press it firmly between two layers of paper towels to remove excess moisture. Place a box grater over a shallow bowl or plate and grate the tofu on the coarse side. Add the cornstarch and oil and toss until the tofu is evenly coated.

Spread the grated tofu in an even layer in a large nonstick skillet over medium heat. Cook for about 5 minutes without stirring, until the underside is golden brown and crisp. Meanwhile, peel and finely dice the shallot, and dice the tomato.

Generously season the tofu with salt. Carefully flip the tofu with a spatula so the browned side is facing up, then continue cooking for 2 to 3 minutes, stirring occasionally, until the tofu is lightly browned all over. Stir in the tomato paste, chili flakes, and spice mix and cook for 2 minutes, stirring frequently, until fragrant.

Transfer the tofu to a plate and set aside. Return the skillet to the heat and add 2 teaspoons of oil and the diced shallot. Cook over medium heat for 2 to 3 minutes, stirring occasionally, until softened and translucent. Add the diced tomato, tomato paste, and chili flakes and cook for 1 minute. Stir in the beans and spinach and cook until the spinach has wilted.

Season the bean mixture with ½ teaspoon of taco seasoning, salt, pepper, and the juice of half a lime, then remove from the heat.

Spread the sour cream over both tortillas. Divide the bean mixture between the tortillas, then top with the crispy tofu and cheese.

Fold the bottom edge of each tortilla over the filling, fold in the sides, and roll up tightly into burritos. Cook them in a skillet over medium heat for 3 to 5 minutes, turning occasionally, until golden brown and crispy on all sides. Alternatively, place the burritos seam-side down in the air fryer and cook at 375°F (190°C) for 5 minutes, or until golden brown and crisp.