Recipe Courtesy of Kathy Patalsky and House Foods
"These hearty New Mexico-inspired burritos are packed with spicy tofu sofritas, a salsa-infused scramble with onions and southwest spices. Also filling this savory meal, avocado, red cabbage, and a spicy chipotle mayo sauce."
Drain your tofu and squeeze dry with a paper towel or clean dish towel.
Add the olive oil to a large skillet and warm over high heat.
Add the onions and garlic to the skillet and saute for 2-3 minutes. Then add in the tofu by crumbling into small scrambled pieces with your hands. Add the salsa. Also sprinkle in the spices and nutritional yeast. Fold everything together using a spatula. Reduce heat to medium. Allow to cook 3-5 minutes, or until the moisture cooks off a bit and the tofu softens, marinating with all the flavors. You want most of the excess liquid from the salsa and tofu to be absorbed or cook off. Remove from heat when done.
Combine all the vegan mayo ingredients and whip together in a small bowl. Place in the fridge to chill.
Warm your tortillas and start filling them. Add a generous slather of the chipotle mayo and spread evenly over the tortilla. Then add about 1 heaping cup of the tofu mixture. Followed by the optional shredded vegan cheese, cabbage and avocado. Fold up the tortillas, slice and serve warm.