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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got this recipe from a animal rights activist group flier, and its really good! The recipe is vegan, but sometimes I top them with cheese. I've never made it with the yeast, so I'm not sure how that tastes. Ingredients:
1/2 onions, chopped or 1 tablespoon onion powder |
2 garlic cloves, peeled and crushed or 1 teaspoon garlic powder |
1 small bell pepper, diced (optional) |
1 tablespoon vegetable oil |
1/2 lb firm tofu, crumbled (about 1 cup) |
1 tablespoon chili powder |
1 tablespoon nutritional yeast (optional) |
1/4 teaspoon cumin |
1/4 teaspoon dried oregano |
1 tablespoon soy sauce |
1/4 cup tomato sauce |
6 corn tortillas |
lettuce |
onion |
tomato |
avocado |
Directions:
1. Saute the onion, garlic, and bell pepper in the vegetable oil for 2 to 3 minutes, then add the tofu, chili powder, yeast, cumin, oregano, and soy sauce.
2. Cook for 3 minutes, then add the tomato sauce and simmer over low heat until the mixture is fairly dry.
3. One by one, heat the tortillas in a heavy, ungreased skillet, turning each from side to side until soft and pliable.
4. Place a small amount of the tofu mixture in the center of each tortilla, fold in half, and garnish, if desired.
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