ingridients
- pan fry extra firm tofu (crumbled with hands) season to taste with the following: cumin, chili powder, smoked paprika, coriander, soy sauce
- After cooking down the tofu a bit, I mixed in chopped red bell pepper, red onion, and jalapeños (optional) and sautéed until they were tender
- Made guacamole (avacado, tomato, red onion, salt, lime juice)
- Crunch wrap sauce (vegan mayo, siracha, lime juice)
Assembly: - Use a bowl to trace along a large tortilla to cut a smaller circle (will need later)
- Lay down burrito size tortilla on your plate
- In the center of the tortilla, spread on taco sauce – you want to leave edges to fold up
- Add tofu/pepper mix on top
- add one layer of tortilla chips (about 6-8)
- Add pickled jalapeños (optional)
- Spread guacamole on top
- Add shredded romaine lettuce
- Add vegan shredded cheese of choice
- Finally, add the smaller cut out of the tortilla, and fold up the sides.
- Place on pre-heated pan, folded side down. Flip once it has reached desired golden color.
Serve with vegan sour cream and salsa if your choice!🌱
