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

  Brown, italian, or crimini, raw

  1 ½ cup sliced or 108g

• 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

  Canned or bottled

  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 tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally place several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water. Alternatively, you can use a tofu press if you have one.
2. Meanwhile, heat a large skillet with 1 tsp oil over medium heat. Sauté garlic and onion for a few minutes over medium heat. Add in the diced potato and mushrooms and sauté for 12 minutes, reducing heat if necessary and stirring frequently so it doesn’t stick to the bottom.
3. Remove tofu from towels and dice on chopping board. You want the tofu very small. Now, reduce heat to low and stir in the nutritional yeast, tofu, fresh herbs, lemon juice, and season with salt and pepper to taste. Continue cooking on low until potato is cooked through, only a few more minutes, if necessary.
4. Add 3/4 cup of the mixture on a large tortilla wrap. Roll up and enjoy!
5. Recipe inspired by: http://ohsheglows.com/2012/02/23/high-protein-vegan-breakfast-burrito/#ixzz3RmERnQQq

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