St. Paddy's Day

[Guest guest]

Tofu Burrito

 

1 14-16 oz package Firm Tofu

6 White or Crimini Mushrooms

1/2 lb Broccoli florets

1 Carrot

4 Whole Wheat Tortillas

2 tsp Olive Oil

 

1/2 cup Water

1 package Taco Seasoning (I use a Pico de Gallo seasoning mix)

1 Tbsp Hot Sauce (Tapatio or your preferred brand), less if you dont like the

heat

1 tsp ground Cumin

1 tsp Garlic Powder

1/2 tsp Onion Powder

2 tsp Reduced Sodium Soy Sauce (or Braggs Aminos)

 

Press water out of Tofu or just squeeze by hand.

Chop Mushrooms, Broccoli and Carrot.

In a large skillet add Olive Oil and sauté crumbled Tofu and Mushrooms on medium

high heat until mushrooms have leached most of their water and tofu is golden

brown.

Steam Carrot and Broccoli until tender but still bright. (I turn on the steamer

when I have added everything to the tofu sauté and they are usually done

together.)

 

Mix all remaining ingredients except tortillas and add to the tofu mixture.

Cook until no liquid remains in the skillet otherwise you will have a sloppy

mess when you try to pick up and eat the burrito.

Warm tortillas in microwave or in skillet on top of tofu after the mixture is

done.

Add 1/4 of steamed vegetables to 1/4 of tofu mixture, roll and eat.

 

The possibilities for other vegetables are endless. Corn, zucchini, cauliflower

and yellow squash have all found their way into these at one time or another.

Not very Irish but quick, easy and filling. Save some of the tofu mixture, or

make double, for the next days lunch. It microwaves up nicely with some freshly

steamed vegetables.