i've gotta say, mexican food is by far one of my favourites. it's so vegan/vegetarian friendly - beans, rice, corn, avocados and rich spices... it's all so tasty and filling and healthy and i could just go on and on!!
these burritos are interesting, i'm sure the idea was inspired by a recipe that i found online many years ago, but i have been unable to locate it. i have changed the recipe a bit over the years, too. this has been a favourite of matt and i's for a long time now. it's got lots of veggies and tofu, yet it still feels like you're eating junk food. it doesn't get much better than that!
this recipe makes about 4 burritos. you could also eat it with a fork instead of in wraps. heck, it's so good i've eaten it with my hands before.
i used vegan daiya pepperjack cheese, but you could use real cheese, or the cheese substitute of your choice. it's also good without cheese, although the cheese does help to hold everything together.
ingredients:
1 T oil (i use coconut)
1 454g (1 lb) block of firm or extra-firm tofu
1 medium onion, finely diced
1 c finely diced white button mushrooms
1 finely diced red pepper
1 1/2 t cumin
1 t turmeric
1 t sambal olek or hot sauce
1 T garlic, minced
1 c grated cheese
4 large wraps, or 6-8 taco shells
to make:
heat oil over medium heat. once it's hot, add the tofu. fry, stirring occasionally for about 10 minutes, until it starts to get crispy.
add the diced onion and fry about another 5 minutes.
add the mushrooms and peppers and fry another 7-10 minutes, until the veggies are softened and the tofu is a bit crisp.
add cumin, turmeric, sambal olek and garlic. stir well to ensure it's evenly distributed.
sprinkle cheese on top. stir for about 2-3 minutes until it's melted.
serve in wraps or taco shells with guacamole or just on a plate!!
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