"The belly rules the mind."--Spanish Proverb

Scrambled Tofu Burritos Recipe

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This recipe for Scrambled Tofu Burritos, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris and Leah Neenan
Added: Friday, January 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil
1 medium red onion, diced
1/2 teaspoon umeboshi vinegar (found in Asian isle of health food store or Asian market)
1 3-inch pice burdock, sliced into matchsticks
1 medium carrot, sliced into matchsticks
6-8 fresh button mushrooms, sliced
1 pound firm or extra-firm tofu
1-2 tablespoons shoyu
Kernels from 1 ear of corn
1 teaspoon curry or chile powder (optional, however curry is wonderful)
1/4-1/2 cup spring water
1/4 cup chopped scallions, cilantro, or parsley for garnish
4 burrito sized torillas

Directions:
Directions:
1. Heat the oil in a skillet over medium heat. Add onion and saute for about 1 minute. Sprinkle the umeboshi vinegar on the onion, which helps it to keep its reddish color. Saute until the onion is soft. Add burdock and saute a few minutes, then add the carrot and saute for a few more minutes. Add mushrooms and saute until they are soft. With your hands, crumble the tofu into the skillet. Add the shoyu, corn, spices, and enough of the spring water to wet the bottom of the pan. Cover, allowing the whole mixture to seam for about 3-5 minutes over low heat. Remove from heat and toss with garnish.

2. Spoon mixture onto tortilla, roll, and serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Try this with any vegetable you like that sautes well. Mmmmm.

 

 

 

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