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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is a variation of a recipe I cut out of a newspaper so long ago that it's now yellowed. Quick and easy enough for a weeknight. You can leave out the cheese if you want to make it vegan or add more if you're feeling decadent. Serve with a salad and you have dinner. Ingredients:
3 tablespoons vegetable oil |
1 large onion, diced |
1 cup mushroom, diced |
1 tablespoon chili powder |
1 1/2 teaspoons cumin |
1 1/2 teaspoons coriander |
1/2 teaspoon basil |
2 lbs extra firm tofu, crumbled |
2 tablespoons soy sauce |
1 (29 ounce) can tomato sauce |
1/2 cup salsa |
10 burritos or 10 tortillas, soft |
1 cup sharp cheddar cheese, grated |
Directions:
1. Preheat oven to 350.
2. In a large pot, saute onion in oil a couple minutes.
3. Add mushrooms and spices and cook a couple more minutes.
4. Then add tofu and cook another 10 minute.
5. Drain excess liquid from the pan - this is important to get the right texture.
6. Turn off heat and mix in soy sauce, 1 cup of the tomato sauce and the salsa.
7. Put some tofu mix down the middle of a burrito, roll it up and put in a large casserole dish. Continue until all the tortillas and tofu have been used.
8. Pour the rest of the tomato sauce over the rolled burritos and then sprinkle with the grated cheese.
9. Bake for 20 minute.
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