Fajita Style Vegan Tofu Burrito Recipes

Steps:

• In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
• Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes to the hot oil and season with salt and pepper. Cook without stirring until edges have started to brown, about 5 minutes. Toss potatoes and cook, stirring occasionally, until tender, about 15 minutes more. Add 1 chopped onion to the pan in the last 5 minutes.
• Heat 1 tablespoon oil in a separate skillet over medium-high heat. Add remaining chopped onion. Cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 2 minutes more. Stir in chili powder, cumin, and coriander. Cook and stir to coat, about 1 minute. Pour water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Place tortillas in the preheated oven and bake until pliable and slightly browned, about 5 minutes.
• Crumble tofu into the skillet with the onion-garlic mixture. Cook, stirring occasionally, until hot and coated with spices, about 15 minutes. Add nutritional yeast.
• Place a tortilla on a plate and add 1/4 cup cooked potatoes and 1/4 cup tofu mixture to the center. Roll up to make a burrito. Repeat with remaining potatoes, tofu, and tortillas.

Steps:

• Heat the oil in a large frying pan and add the onions and peppers. Season and cook on a high heat for 8 mins or until just tender and starting to char. Add the coriander stems, fry for 1 min, stirring, then add the spices and cook for 2 mins more, stirring, until fragrant.
• Tip in the tofu, beans, tomatoes and sugar, and cook for 5 mins until the sauce is quite dry and the tofu is heated through. Warm the tortillas following pack instructions.
• Taste the sauce for seasoning and add the coriander leaves and a squeeze of lime. Drizzle over a little extra virgin olive oil and serve with the tortillas, lime halves, avocado and yogurt or soured cream on the side.