Crispy Tofu Burritos

Preheat the oven to 425°F. Combine potatoes, 2 tsp olive oil, and a pinch of salt and pepper on a baking sheet and toss. Roast until potatoes are browned and crisp in places, 20 to 22 minutes. Add garlic and parsley to potatoes and toss. (4-serving meal: use 4 tsp olive oil).

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add onion and cook until softened and lightly browned, 8 to 10 minutes. Add just half the tofu, turmeric, and a pinch of salt and pepper and cook until tofu is golden brown, 4 to 6 minutes. Transfer to a plate and wipe skillet clean. (4-serving meal: use 2 tbsp olive oil). TIP: Keep remaining tofu for your own use. Work in batches for the 4-serving meal.

Return the same skillet to medium-high heat and add kale and a splash of water. Cook until kale is bright green and wilted, 2 to 3 minutes. Season with salt and pepper to taste and add to the plate with potatoes.

Return the skillet to medium-high heat. Add tortillas, one at a time, until warm and pliable, 1 to 2 minutes per side. Transfer tortillas to a clean work surface and spread half the mayo on each tortilla. Top with cooked kale, turmeric tofu and onion, garlic parsley potatoes, and tomato chutney. Roll the burritos, tucking in the sides as you go. Wipe skillet clean.

Return the skillet to medium heat with 2 tsp vegetable oil. Add burritos, seam side down, and cook until golden brown, 2 to 3 minutes per side. Cut crispy tofu burritos in half. Tuck in! TIP: Work in batches for the 4-serving meal, adding more oil as needed.