Bell peppers, mushrooms and tofu are sautéed and seasoned savory with garlic powder, turmeric, agave syrup and apple cider vinegar. Spinach and pepper jack cheese are folded into the tasty tofu and wrapped in a tortilla. This recipe comes to us from Kathy of Happy, Healthy Life.
Serves 6
- 1 tablespoon non hydrogenated margarine
- 3/4 cup bell pepper, diced
- 1 cup mushrooms, diced
- 18 ounces firm tofu, drained, pressed and diced
- 1 teaspoon garlic powder
- 1/8 teaspoons black pepper
- 1 1/2 teaspoons turmeric
- 3/4 teaspoons salt
- 1 teaspoon olive oil
- 2 teaspoons agave syrup*
- 1 teaspoon liquid smoke*
- 1 tablespoon apple cider vinegar
- 1 cup spinach, chopped
- 1/4 cup pepper jack cheese
- or
- 1/4 cup dairy free pepper jack cheese
- 6 large flour tortillas
*Found at health food stores or the health food or spice section of some grocery stores.
Preheat an oven to 300 degrees.
Place the margarine in a sauté pan over medium-high heat. Add the bell pepper, mushrooms and tofu. Season with the garlic powder, pepper, turmeric, salt, olive oil, agave syrup, liquid smoke and apple cider vinegar, stirring with a wooden spoon to ensure seasonings are evenly distributed. Cook, stirring, for 5 minutes, or until the tofu has reached desired consistency.
Run the tortillas under water and place in the oven for about 3 minutes, or until the tortillas are soft and warm.
Fold the spinach and pepper jack into the tofu mushroom bell pepper mixture. Take off the heat.
Plate the warmed tortillas and spoon 6 portions of the tofu mushroom bell pepper mixture into the tortillas. Fold like a burrito and enjoy.
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