Vegan Protein Burrito

Ingredients

• Tofu

  Extra firm, prepared with nigari

  ¼ block or 114g

• Olive oil

  Salad or cooking

  ¼ tsp or 1g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Onions

  Raw

  ¼ medium or 28g

• Potato

  Flesh and skin, raw

  ⅜ cup, diced or 56g

• Mushrooms

  White, raw

  ⅜ cup, pieces or slices or 26g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Parsley

  Raw

  ½ tbsp or 2g

• Basil

  Spices, dried

  ¼ tbsp, leaves or 0.5g

• Lemon juice

  Raw

  ½ tbsp or 8g

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

Directions

1. Press tofu: Rinse the tofu with water. Wrap it in a kitchen towel, place a towel on top, and set heavy cookbooks on top. Let sit for at least 20 minutes.
2. Heat a large skillet with olive oil over medium heat. Sauté garlic and onion for a few minutes. Add diced potato and mushrooms, sautéing for 12 minutes, stirring frequently.
3. Dice tofu and add to skillet with nutritional yeast, fresh herbs, and lemon juice. Season with salt and pepper. Cook on low until potatoes are done.
4. Place 3/4 cup of the mixture on a tortilla, roll up, and serve.

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