Tofu Burritos with Cashew Salsa
Ingredients
Cashew salsa
- 2 cups salsa
- 1 teaspoon cilantro paste or a handful of cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder or paste
- 2 cups soaked cashews, rinsed
- 1 teaspoon hot sauce for taste
Tofu filling
- A block of extra firm tofu
- 4 tablespoons nutritional yeast
- 1 cup cashew salsa
- 1/2 teaspoon salt
- 1 teaspoon aminos or soy sauce
- 1 teaspoon onion powder
- 1/2 cube vegetable bouillon
- 1 tablespoon lime juice
- A dash pepper
- 1/4 teaspoon cumin powder
- 1 teaspoon cilantro paste
Additional toppings
- Beans
- Avocado, sliced
- Potato fries, sliced and baked
- Micro greens
- Purple cabbage
Preparation
Crumble the block of extra firm tofu with your fingers.
For the cashew salsa, place all salsa ingredients into a blender and blend until smooth, adding water if necessary for blending.
Add the tofu filling ingredients to a pan with the crumbled tofu, stir and mix until it resembles an eggy consistency.
Assemble the burrito with the tofu filling, cashew salsa, and additional toppings, then roll it thick.
Tips
Use a blow torch optionally to brown the top of the burrito.
