Spicy tofu burritos.

Ingredients.
4 7- to 8-inch-diameter flour tortillas
1 tablespoon olive oil
1 teaspoons hing
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
12 ounces firm tofu, crumbled (about 2 cups)
1 cup chopped red bell pepper
1 1/2 tablespoons minced seeded jalapeño chili
1 cup (packed) thinly sliced romaine lettuce
6 tablespoons chopped fresh cilantro
4 lime wedges

Preparation.
Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 15 minutes.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add cumin , hing and turmeric; stir 30 seconds. Add tofu, bell pepper, jalapeño and sauté until heated through, about 3 minutes. Season to taste with salt and pepper.

Spoon tofu mixture down center of each tortilla, dividing tofu equally. Top with lettuce and cilantro. Squeeze juice from lime wedges over. Wrap tortilla around filling and serve.