What you'll need:
2 large leeks
1 red bell pepper
1 1/2 cup mushrooms
3 cloves garlic, minced
2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
black pepper to taste
2 tbsp soya sauce
3 tbsp nutritional yeast
1 pound (454g) firm tofu
1/2 cup cilantro
4 or more tortillas
1 cup salsa (omitted here)
Coarsely chop the leeks, red pepper and mushrooms.
Sauté the leeks, red pepper, and mushrooms over medium-high heat for about 10 minutes. Then add the garlic, cumin, coriander, pepper, turmeric, soy sauce, and nutritional yeast. Continue cooking on medium heat for about 5 minutes.
Add the tofu and begin mashing it with a fork. Be sure not to mash it to the point where it turns to mush.
Now spread onto a parchment lined baking sheet and cook for 30 minutes at 350 degrees.
After baking, mix in the cilantro and assemble your burrtitos!
This recipe can be found in the book Better Than Vegan. There are lots of great recipes, all free of added oils.
