"BACON" Explosion Burritos (3 very generous burritos)
1 (12 oz) block of firm or extra-firm tofu
salt and pepper to taste
1/2 teaspoon turmeric (this helps give the tofu that eggy yellow colour, optional)
1 tsp margarine or oil (I use Earth Balance or canola oil)
2 tbs tamari (Soy sauce works too, but tamari has a stronger flavour)
6-8 slices imitation bacon (I recommend Lightlife)
1/4 cup imitation bacon bits (not the nasty hard ones used in salads)
cheese of your choice, to taste
3 burrito-sized tortillas
OPTIONAL:
1/2 onion, diced
1/2 bell pepper (red or green), diced
1/8 cup green chile sauce or salsa
1 cup cooked o'brien or hash brown potatoes
1) Drain tofu and press. To press, put the tofu on a plate, put another plate over it. Now place something heavy like a textbook on top of the plate. Wait about 30-45 minutes so all the liquid can drain. This step is essential! If you don't press out the water, the tofu won't be able to absorb flavours and will be a soggy mess. Once tofu is pressed drain off all the water and crumble with your hand.
2) In a large skillet, heat the oil on medium-high heat. Then saute tofu, bell peppers and onions (if you are using them) for about 3-5 minutes. Now add turmeric, salt, pepper, tamari and bacon bits. Reduce heat to medium and cook for another 5 minutes.
3) Whilst the tofu is cooking prepare the bacon in a different pan. Cook according to package directions. When done set aside.
4) Heat up the tortillas. I like to heat them up directly on the burner when I have a gas stove. But if you don't, just pop them in the microwave for 30 seconds.
5) Now it's time to make the burritos. Lay the tortilla flat and line up the bacon in the center. If you made potatoes, add these as well. They'll probably overlap. Now add a small heap of the tofu mixture on top (not too much, or you won't be able to fold the burrito!). Sprinkle as much cheese as you would like on top, and add salsa or green chile sauce if you're so inclined.
6) Roll up and enjoy!
Wasn't that easy and delicious? I hope to post more recipes in the future. Stay tuned!
M.