From: CCNM’s Simply Healthy Cookbook, 2002
3 Tbsp. unrefined vegetable oil
3 garlic cloves, minced
1 fresh chili, minced or ¼ – ½ tsp. cayenne
2 medium onions, finely chopped
1 red or green bell pepper, diced
2 tsp. paprika
1 Tbsp. ground cumin
1 tsp. coriander
1 tsp. oregano, dried corn
2 blocks (1 ½ lb.) firm tofu, crumbled or mashed
¼ cup tomato paste
2 Tbsp. soy sauce (contains gluten) or wheat free tamari (gluten free)
¼ cup chopped green olives (optional)
6 wheat tortillas (contains gluten) or brown rice tortillas (gluten free)
salsa (optional)
salt and ground pepper to taste
Heat the oil in a large skillet and sauté the garlic, chili or cayenne and onions for a minute or two. Stir in the peppers and continue to sauté over medium heat. When the onions begin to soften, add paprika, cumin, coriander, oregano, corn and crumbled tofu, continue to sauté. Preheat oven to 350º F. Lightly oil a baking pan or shallow casserole dish. When the vegetables are tender, mix in tomato paste, soy sauce and olives if you wish. Add salt and pepper to taste. Fill each tortilla with ¾ cup of the mixture and roll it up. Place the burritos in the prepared baking pan, cover lightly with aluminum foil and bake for 20 minutes. Serve topped with salsa if desired.
