1. Unpackage one block of firm tofu and discard water from package. Wrap the tofu using 2 clean dish towels and place onto a sheet pan. Place another sheet pan on top of the wrapped tofu. Place a heavy object onto top sheet pan for 15-20 minutes to add weight for pressing water from tofu. While waiting, chop the green onions and make the sauce
2. Make the sauce in another bowl by whisking together garlic powder, onion powder, paprika, peanut butter, and soy sauce to form a thick paste. Slowly pour in the oat milk, while whisking until a silky sauce forms
3. Unwrap the pressed tofu and tear it into chunks by hand into a medium-sized bowl. Set aside
4. Heat the canola oil in pan and sauté the tofu pieces over medium heat, breaking up larger chunks into “egg-sized” pieces. Brown the tofu for about 5 minutes before adding the sauce. After browning, add sauce and cook for an additional 60 seconds. Transfer the scramble immediately to a bowl to stop cooking. Set aside
5. To assemble, place 1 to 2 scoops of scramble onto a tortilla and top with green onions. Fold in the left and right sides of the tortilla to slightly cover the filling and then wrap the nearest tortilla edge over the filling to form a seam. Seal your burrito by heating the tortilla on a pan over medium heat, seam side down. Flip once to brown the other side and enjoy!
