1 teaspoon olive oil
1 small russet potato (sliced)
1/4 medium green or red bell pepper (sliced)
1/2 medium onion (sliced)
3/4 cup crumbled extra firm tofu (not silken)
1/2 tablespoon mustard (I use honey Dijon)
1 tablespoon soy sauce
2 teaspoons chili powder
salt and pepper to taste
warm tortillas (I use whole wheat)
1/2 cup vegan "cheese" (optional)
1) In a medium sauce pan, on medium, heat oil. Add sliced potatoes first (they take longer to cook) for about 2 min. Then, add onions. After 2 more min., add bell peppers and turn the heat down to low. Toss the veggies occasionally to ensure that they are coated in oil and cooking all through.
2) Meanwhile, in a plastic baggie (less messy) or a bowl, add crumbled tofu, mustard, soy sauce and chili powder. Toss until tofu is coated.
3) Add tofu mixture to the pan of veggies and heat on low, tossing constantly, until tofu is warmed, about 4 min.
4) Heat up a tortilla of choices, fill it with yummies, add salt, pepper, and "cheese".
This burrito has an interesting flavor (hence the name) and is really easy to make. Also, feel free to alter any ingredients (this is what I most often have in my house). The amount of spices can also be changed or substituted.