Mexican Tofu Burritos (makes 6 small burritos)
1 container firm tofu
6 tortillas (whatever kind you prefer...I used what we had at home, but whole wheat or similar would've been healthier)
1 cup Daiya shredded cheese (pick your favorite flavor)
1 cup chopped green onions
1/2 cup tomato sauce
1 cup diced white onions
~ 2 tbsp. Mexican seasonings (I threw together a blend of cumin, paprika, salt, garlic powder, and chili powder; making it yourself allows you to customize, making it smoky-tasting or spicier, etc.)
3 tbsp. cooking oil
Heat oil in nonstick skillet over medium-high heat. Chop tofu to desired size and place in skillet. Saute for a few minutes, then add seasonings and tomato sauce. Continue to stir and cook until tofu is heated through. (You can cook less for softer tofu, longer for crispier).
Heat tortillas in a dry skillet until warm and soft. Add cheese to melt, then remove tortilla from heat.
Assemble burritos/tacos as desired; I topped mine with chopped green onions and a squeeze of lime juice. My fiance is a salsa guy so he threw some salsa on his. I served these with black beans that had a garnish of green onions; you could also fit the beans inside if you had larger tortillas.
Bottom Line: A quick and easy midweek meal, easily customized using the ingredients in your kitchen. You could even sub tofu for veggie crumbles if you had those on hand. Mmm!