Tofu Scramble #14, burrito style

Ingredients

3 tbsp pure olive oil for sauteing, divided
1 large onion, diced
1 bell pepper, diced
Carrots, amount to match bell pepper, diced
2 cloves garlic, minced
1 4-oz can roasted green chilies
1 block extra firm tofu, pressed

1 tbsp Bragg's Liquid Aminos
1 tbsp apple cider vinegar
1 tbsp Trader Joe's taco seasoning
1/4 cup water
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 splash lime juice
1 tbsp corn starch
1 tbsp tomato paste
4 drops Liquid Smoke
1/4 cup nutritional yeast

1 avocado, sliced
Salsa
Tortillas

Directions

Saute carrots in 1 tbsp olive oil for two minutes. Add onions and continue sauteing for another two minutes. Add bell peppers and saute for five more minutes. Crumble the tofu into the pan and add the rest of the olive oil. Reduce heat to medium and saute for 10 to 15 minutes, until tofu is firm and browning.

While you cook the tofu, whisk together all the seasoning ingredients except the nutritional yeast. Add the nutritional yeast to the tofu when it is firmly cooked and browned, and stir to incorporate. Add the seasoning mixture and mix well. Continue cooking for about five minutes, until it dries a bit. Remove from heat.

Heat a pan on high to warm the tortillas (about 10 seconds per side).

Build burritos with salsa, avocado and tofu scramble. Delicious.