Scrambled Tofu & Spinach Wraps

Arrange tofu in a single layer on a clean kitchen towel, place another towel over it and weigh it down with a plate (or baking sheet) with a large can on top for 15 minutes. Remove the towels and crumble the tofu.

Meanwhile, preheat oven to 425℉. Coat a large rimmed baking sheet with cooking spray.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the tofu and cook until golden, about 3 minutes. Stir and continue cooking until golden brown, 2 to 3 minutes more. Stir in lemon zest, garlic powder and cayenne, then transfer the tofu to a plate.

Return the pan to medium-high heat and add 1 tablespoon oil, 3/4 cup onion and bell pepper. Cook, stirring occasionally, until the vegetables are soft and beginning to brown, about 3 minutes. Add spinach and garlic; cook, stirring, until the spinach is wilted, about 3 minutes. Add herbs and lemon juice; cook, stirring, until the liquid has evaporated, about 1 minute.

Divide the tofu and the spinach mixture among wraps, leaving a 1-inch border. Top each with 2 tablespoons feta and 1 tablespoon of the remaining onion. Roll each wrap into a burrito and place, seam-side down, on the prepared baking sheet. Brush the burritos with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 cup feta. Bake until crispy, about 15 minutes.