Fresh veggies like bell pepper, zucchini, and onions are mixed with crispy tofu and creamy cubes of avocado in this wrap. Black beans and jalapeño add a true southwestern feel.
2 - 3
Heat 2 Tbsp olive oil in skillet. Add tofu and stir occasionally until slightly browned on all sides. Set aside.
While the tofu is sautéing, heat 2 tbsp olive oil in separate skillet. Saute onions for a minute or two, add garlic, red bell pepper, zucchini, jalapeño and cumin. Stir until mixed and continue sautéing until soft, around 3 to 5 minutes. If using, add black beans and stir to mix. Remove from heat.
If using, spread cheese evenly on the tortillas. Microwave for a minute to melt the cheese.
Spread the vegetable and bean mixture in a thick line across the middle of each tortilla. Distribute the tofu on top of the mixture. Spoon avocado on top of the tofu. Spoon prepared salsa and sprinkle cilantro on top of the vegetables, beans, tofu and avocado.
Wrap into a burrito, slice in half and enjoy.
This recipe was created by Dave T., second place prize winner of the House Tofu Challenge.