Alright, this seems like a lot of ingredients, but its actually super quick to put together. And trust me, the extra effort is totally worth it! Tofu, potatoes, tomatoes, spinach and more deliciousness!
1 potato, sliced into matchsticks
1 onion, diced
1 tsp chili powder
1 block tofu, mashed
1/2 cup nutritional yeast
1 tsp garlic powder
1/2 cup water
1/2 cup cilantro, minced
1 cup spinach
1 avocado, sliced
1/2 lemon, juiced
4 spinach tortillas 1 cup raw cashews
1/2 cup water
1 lime, juiced
1/3 cup nutritional yeast
Roast the Potatoes and Onions
Slice up 1 potato and dice half an onion and spread out on a silicon baking mat. Sprinkle with chili powder and bake at 350 degrees for 20-30 minutes.
Saute the Tofu
In a fry pan on your stove, combine the other half of diced onion and 1/2 a cup of water and saute. Add in the crumbled block of tofu, garlic powder, and nutritional yeast and stir to combine everything. Saute on low while the potatoes are cooking.
Avocado Cashew Cream
In your Vitamix, food processor, or blender, combine 1 cup of raw cashews, 1/2 cup of water, 2 avocados, the juice of 1 lime, and 1/3 cup of nutritional yeast and blend until smooth. You can add more water if you need to thin out the cream.
Once the potatoes and tofu are done, spread out a spinach tortilla and layer as follows: spread the cashew cream on the bottom, add a thin layer of potatoes and onions, tofu, minced cilantro, spinach, diced tomatoes, and avocado and squeeze half a lemon over the top. Drizzle on any hot sauce (like Tapatio) that you would like, and wrap up into a tight burrito. Place the burrito seam side down in a heated panini pan for about 2 minutes (keep an eye on it!), flip and heat another 1-2 minutes until you get good grill marks.
You can also broil in your oven for 5 minutes on one side, 2-3 on the other - but watch them! It can quickly go from toast brown to bitter black!