Tofu Burritos

Tofu Mushroom Burritos

Tofu is versatile.  Many people just don't know what to do with it.  It can be used in fruit smoothies, scrambled eggs, stir fries, chilli....the list is endless. 

The trick is to try it because it's a good source of protein and low in fat!  Here is an easy recipe to try which I'm sure you'll like.  

This tofu burrito is filled with veggies and flavour. There's red bell pepper, corn kernels and jalapeno pepper. Flavoured with cumin, paprika, coriander and oregano. It's fast and tasty, a perfect recipe for a weekday family meal.

Vegetarian Tofu Burritos

Makes 4 servings

1 package extra firm tofu
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 jalapeno pepper, seeded, minced
1 red bell pepper, chopped

200 grams or 7 medium brown mushrooms
1 tablespoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground coriander
½ teaspoon dried oregano

pinch of cayenne pepper
3 tablespoons tomato paste
3 tablespoons soy sauce
1 cup frozen corn kernels
6-8 inch four or whole wheat tortillas
Salsa
Sour cream

Chopped Cilantro

Preheat oven to 350 degrees F. 

Crumble tofu into a bowl. 

Heat oil in a large heavy skillet over medium high heat. Add onion, garlic, and saute about 5 minutes until soft.  Add jalapeno pepper, bell pepper, and mushrooms and sauté 4 more minutes. 

Add cumin, paprika, coriander, oregano and cayenne pepper and sauté 1 minute. Stir in tomato paste, soy sauce, tofu and corn. Stir until heated through about 5 minutes. 

Lay out tortillas on work surface, spoon ½ cup in centre of each tortilla, roll up and arrange seam side down on cookie sheet. Cover with foil and bake until heated about 15 minutes. 

Place on plates, passing fresh salsa, sour cream  and cilantro to spoon on top.

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