Crispy Tofu Burritos

subheading: For the tofu mushroom filling:

1 teaspoon oil

1 to 2 teaspoons chili powder, I use chipotle chili powder blend. You can use regular chili powder and add ½ teaspoon of chipotle pepper flakes.

½ teaspoon onion powder

½ teaspoon salt

2 teaspoons lime juice

1 tablespoon tomato paste

¼ cup ( 59.15 ml) of water or broth

7 ounces ( 198.45 g) of firm or extra firm tofu pressed for 15 minutes, then cubed or sliced, as you like

4 ounces ( 113.4 g) of mushrooms sliced into 3-mm thick slices. I use cremini or white mushrooms. You can also use baby portabella.

½ cup ( 80 g) sliced red onion

subheading: For the potatoes:

1 teaspoon oil

1 ½ cup ( 315 g) peeled and cubed potatoes I use Yukon gold, but you can also use russet potatoes, chopped into ¾-inch cubes

1 teaspoon Italian herb blend

1 teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon paprika or smoked paprika

½ teaspoon salt

subheading: For the rest of the burrito:

cooked rice as needed

1 tomato chopped small

¼ cup ( 40 g) of chopped onion

3 to 4 tablespoons of chopped cilantro

vegan cheese optional. I use some cheddar shreds.

4 or 5 large tortillas at least ten inches

subheading: To fry the burritos:

2 teaspoons of oil

3 to 4 teaspoons hot sauce

Directions at veganricha.com

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