Vegan Protein Burrito

Ingredients

• Tofu

  Extra firm, prepared with nigari

  1 block or 455g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Potato

  Flesh and skin, raw

  1 ½ cup, diced or 225g

• Mushrooms

  White, raw

  1 ½ cup, pieces or slices or 105g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Parsley

  Raw

  2 tbsp or 8g

• Basil

  Spices, dried

  1 tbsp, leaves or 2g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

Directions

1. Press the tofu by rinsing it with water, wrapping it in a kitchen towel, and placing a heavy object on top. Let it sit for at least 20 minutes.
2. Heat olive oil in a large skillet over medium heat. Sauté the minced garlic and chopped onion for a few minutes.
3. Add the diced potatoes and mushrooms to the skillet, sautéing for about 12 minutes while stirring frequently.
4. Dice the pressed tofu and add it to the skillet along with nutritional yeast, parsley, basil, and lemon juice. Season with salt and pepper. Cook on low heat until the potatoes are tender.
5. Place approximately 3/4 cup of the mixture onto each tortilla, roll up, and serve immediately.

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