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Ingredients
- 1/2 block Firm Organic Tofu
- 1/2 Soy Chorizo Sausage optional
- 2 tbsp Curry Powder
- 2 tbsp Nutritional Yeast
- 1 Shallot sliced fine
- 2 tbsp Olive Oil
- 1/2 Sweet Bell Pepper sliced
- 1/2 Avocado sliced
- 3 Cherry Tomatoes halved
- 1 handful Greens your choice
- 1 Tortilla
- Chipotle Hot Sauce optional
Instructions
- Crumble up the tofu in a large bowl— I used a potato masher to squish the tofu — and season with a generous amount of curry powder and nutritional yeast.
- Prep all veggies— slice the sweet bell pepper, avocado, and cherry tomatoes.
- Sauté shallots in a small pan with a drizzle of olive oil on low flame, and allow the shallots to caramelize and get sticky. (If you have mirin rice wine, splash some in at the end.) Set aside in a bowl.
- In the same pan (don’t wash it from shallots) add the tofu and heat just to warm. Turn off heat and set aside in bowl.
- Rinse out pan and add a little more olive oil and the soy chorizo. Heat to warm and then turn off heat. Set aside in bowl.
- In a tortilla pan or wide non-stick pan, warm the tortilla. (Don’t over heat it or it will get crispy.)
- On the tortilla, layer a small amount of tofu and smash it gently into the flat of the tortilla. Add a small amount of soy chorizo, then shallots, cherry tomatoes, a few slivers of sweet bell pepper and avocado, and top with greens.
- Wrap up the burrito from the side that has all of the fillings and roll it as tightly as possible. I like to cut my burrito in half to handle it better, also the fillings can soak up the chipotle hot sauce even better.
- Eat immediately.