1/2 large yellow onion, diced
1 tomato, diced
3/4 cup mushrooms, chopped
handful or two of fresh spinach
1/2 block medium, firm or extra firm tofu
2 cloves garlic
1/2 tsp dried parsley or a handful of FRESH (preferred)
1-2 tbsp soy sauce
2 tbsp nutritional yeast (optional)
1/2 tsp turmeric
season: cayenne or chili flakes, salt, pepper
Slice the tofu into approximately one inch cubes. Then I use a potato masher to mash it up...after all the cooking is done, it will resemble scrambled eggs. This is our preferred veggie combo...but you use what you like. The original recipe called for peppers, but we prefer mushrooms, spinach and tomato. I find salt isn't really necessary because of the soy sauce.
Sautee onion, garlic, pepper (or whatever veggies you're using) and tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently. I add the parsley last to keep the fresh green colour and taste.
Wrap in a warmed flour tortilla and top with salsa, cheese, hot sauce, avocado as you like. (makes two large tortillas each for two people). In the pic below, we were out of tortillas, so used pitas instead. Good, but not as good as tortillas :)
For some reason I can't edit this post, but would like to mention that I've honed this recipe over the years and our preferred veggie combination now is about 3/4 cup of mushrooms - chopped, a handful or two of spinach and one tomato - chopped. My boy is absolutely against peppers in this recipe now. He might be right.
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