I have several go-to burrito recipes (including this one), but one of my goals for the new year is to eat more whole food, so I decided to skip the fake meat in this meal. I used tofu, but you can make it without if you like. Try to cut the tofu, potato, and mushroom into like-size cubes. While I used vegan cheese, I used very little and you can skip it if you’d like. I probably should have, since cutting down is one of those aforementioned goals, but I had some in the fridge and I really used very little. Really.
If you are reducing your gluten, you can make this dish gluten-free by substituting gluten free tortillas.
Tofu, Potato, and Mushroom Burrito
2 Tablespoons canola or olive oil
1 clove garlic, minced
1 small onion, chopped
1 Serrano or Jalapeno pepper (seeded if you must)
1 small potato, cut into small cubes
8 oz. extra firm tofu, drained, cut into small cubes
1.5 cups button mushrooms, stemmed, and either halved or quartered, depending on size
1 can pinto beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon salt
pepper to taste
1 cup salsa
1/2 cup water
Flour Tortillas (use corn or gluten free tortillas to make this dish gluten free)
Rice (I prepare my rice using salsa to replace some of the water, giving it a nice bite)
Your favorite burrito toppings. I used Daiya cheese, avocados, and salsa fresca.
Heat oil in a large saute pan over medium high heat. Add garlic and onion. Cook for a minute then add the Serrano or Jalapeno pepper. Cook for a few minutes until the onions are soft. Stir in potatoes and cook for a few more minutes until the potatoes start to brown a little. Reduce the heat to medium, add the tofu and mushrooms. Cook for two or three minutes, stirring often. Stir in cumin, salt and pepper. Return the heat to medium high, add the water and salsa and bring to a slow boil. Stir in the beans. Cover and reduce heat to low. Simmer for about 10 more minutes or until potatoes are cooked and liquid is reduced.
Heat your tortillas and build your burritos.
Extra bonus: I heated up some of the leftovers and served it mixed with yet another chopped salad for dinner tonight. Excellent!